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Incidence and physical properties of PSE chicken meat in a commercial processing plant

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Rodrigo Garófallo Garcia
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Fundação APINCO de Ciência e Tecnologia Avícolas 2010
Materias:	Agrociencias meat pH pale meat Meat color poultry production water retention capacity
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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