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

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

Bibliographic Details
Other Authors:	Arroyo, Cristina
Format:	Article
Language:	English
Subjects:	PAVO CARNE ELECTRICIDAD CALIDAD
Online Access:	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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