NDLI: Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat *

Content Provider	Scilit
Author	Xiong, Youling L. Pescatore, Anthony J. Cantor, Austin H. Blanchard, Suzanne P. Straw, Mark L.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1993.tb01291.x/pdf
Ending Page	434
Page Count	6
Starting Page	429
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1993.tb01291.x
Journal	International Journal of Food Science & Technology
Issue Number	5
Volume Number	28
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-07-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Ground Muscle
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat *