Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and Strain
Open Access
- 1 November 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (6), 1827-1835
- https://doi.org/10.3382/ps.0471827
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White SolidsPoultry Science, 1968
- Effect of Various Additives on the Binding Properties of Chicken MeatPoultry Science, 1966