TENDERNESS OF POULTRY MEAT .2. EFFECT OF SCALDING PROCEDURES

被引：13
|
作者：
WISE, RG
STADELMAN, WJ
机构：
来源：
POULTRY SCIENCE | 1961年 / 40卷 / 06期
关键词：
D O I：
10.3382/ps.0401731
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1731 / &
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