Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.

Maxwell, A D; Bowker, B C; Zhuang, H; Chatterjee, D; Adhikari, K

Maxwell, A D; Bowker, B C; Zhuang, H; Chatterjee, D; Adhikari, K.

Afiliación

Maxwell AD; Department of Food Science and Technology, University of Georgia, Athens, GA 30605.
Bowker BC; USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605.
Zhuang H; USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605.
Chatterjee D; USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605.
Adhikari K; Department of Food Science and Technology, University of Georgia, Griffin, GA 30223.

Poult Sci ; 97(8): 2971-2978, 2018 Aug 01.

Article en En | MEDLINE | ID: mdl-29762785

Asunto(s)

Pollos; Culinaria; Carne/análisis; Enfermedades Musculares/veterinaria; Músculos Pectorales/patología; Enfermedades de las Aves de Corral/patología; Animales; Enfermedades Musculares/patología

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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Músculos Pectorales / Enfermedades de las Aves de Corral / Pollos / Culinaria / Carne / Enfermedades Musculares Idioma: En Revista: Poult Sci Año: 2018 Tipo del documento: Article

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