Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

Verfasser / Beitragende:
[P. L. DAWSON, D. M. JANKY, M. G. DUKES, L. D. THOMPSON, S. A. WOODWARD]
Ort, Verlag, Jahr:
1987
Enthalten in:
Poultry Science, 66/8(1987-08), 1331-1333
Format:
Artikel (online)
ID: 395655501