EFFECT OF SCALDING TEMPERATURE ON BROILER BREAST MEAT FUNCTIONAL PROPERTIES
Caracterização química e físico-química de alimentos (FQ)
-
71019
Publicações em outros proceedings
-
IUFoST
Broiler chicken welfare. New development of transport container and vehicle design and meat quality
-
IUFoST
BIOCHEMICAL CHANGES IN PSE (PALE, SOFT, EXUDATIVE) BROILER BREAST DURING AGEING AND MEAT QUALITIES
-
IUFoST
Characterization and incidence of PSE (Pale, Soft, Exudative) turkey breast meat in a Brazilian commercial plant
-
IUFoST
Dietary whole rice bran containing phytic acid prevents chicken meat lipid oxidation
-
IUFoST
INFLUENCE OF BROILERS STUNNING BY VOLTAGE AND ELETRICAL FREQUENCY SYSTEMS ON BREAST MEAT QUALITY
