期刊论文详细信息
Revista Brasileira de Zootecnia | |
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss | |
Demirulus, Hüsrev4  Çelen, Mehmet Fatih3  Zorba, Ömer5  Tekeli, Ahmet1  Söğüt, Bünyamin2  | |
[1] Yuzuncu Yil University, Van, Turkey;Bingol University, Bingol, Turkey;Usak University, Usak, Turkey;Dicle University, Diyarbakir, Turkey;Abant Izzet Baysal University, Bolu, Turkey | |
关键词: Â breast meat; characteristic; qualityIntroductionConsumers would rather buy fresh boneless and skinless breast meat than other processed turkey meat; | |
DOI : 10.1590/S1806-92902016000800003 | |
学科分类:兽医学 | |
来源: Universidade Federal de Vicosa | |
【 摘 要 】
The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) tur
【 授权许可】
Unknown
【 预 览 】
Files | Size | Format | View |
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RO201911300642370ZK.pdf | 239KB | download |