Characterization and incidence of PSE (Pale, Soft, Exudative) turkey breast meat in a Brazilian commercial plant
Food Biochemistry
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43713
Publicações em outros proceedings
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slaca-2013
COLLAGEN CONTENT IN TURKEY BY-PRODUCTS
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slaca-2013
THE INCIDENCE PSE (Pale, Soft, Exudative) TURKEY MEAT IN A BRAZILIAN COMMERCIAL PLANT IN SUMMER
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slaca-2013
Turkey PSE (pale, soft and exudative) meat functional properties
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slaca-2013
Glycolysis rate in turkey breast pectoralis major m. in a commercial processing line and its influence on meat qualities
