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Journal description
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Details for article 6 of 42 found articles
| Title: |
Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology |
| Author: |
Lee, H.C. Singh, P. Strasburg, G.M. Marks, B.P. Jin, H.W. Kang, I. |
| Appeared in: |
Poultry science |
| Paging: | Volume 98 () nr. 5 pages 2299-2304 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Poultry Science Association Inc. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 42 found articles
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