An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

Detalles Bibliográficos
Otros Autores: Arroyo, Cristina
Formato: Artículo
Lenguaje:English
Materias:
PAVO
CARNE
ELECTRICIDAD
CALIDAD
Acceso en línea:http://ps.oxfordjournals.org.una.idm.oclc.org/content/94/5/1088.full.pdf+html?sid=0dd8100f-37d1-4b43-b00d-626ac009e663
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245 0 0 |a An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat  |h artículo de revista 
650 0 4 |a PAVO 
650 0 4 |a CARNE 
650 0 4 |a ELECTRICIDAD 
650 0 4 |a CALIDAD 
700 1 |a Arroyo, Cristina 
773 0 |t Poultry Science. --  |g Vol. 94, no. 5 (may 2015) p. 1088-1095 
852 |a Biblioteca Joaquín García Monge. Hemeroteca 
856 |u http://ps.oxfordjournals.org.una.idm.oclc.org/content/94/5/1088.full.pdf+html?sid=0dd8100f-37d1-4b43-b00d-626ac009e663 

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