Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state

• 期刊名称Poultry Science
• 作者Zhuang, H.; Savage, E. M.
• 卷第92卷
• 期第11期
• 印刷ISSN0032-5791
• 电子ISSN1525-3171
• 文件大小613.02KB
• 发表时间2013-11-01
• DOI10.3382/ps.2012-02801
• 页码3003-3009