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POULTRY SCIENCE

   
Inicio  /  POULTRY SCIENCE  /  Vol: 88 Núm: 6 Par: 0 (2009)  /  Artículo
ARTÍCULO
TITULO

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling

H. Zhuang    
E. M. Savage    
D. P. Smith    
and M. E. Berrang    

Resumen

No disponible

PÁGINAS
pp. 1282 - 1291

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Revista: HORTSCIENCE