Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves
- 1 September 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (5), 1627-1628
- https://doi.org/10.1111/j.1365-2621.1981.tb04239.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Thiamin Content, Texture, and Sensory Evaluation of Postmortem Papain-Injected ChickenJournal of Food Science, 1981