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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| Format: | Article |
| Language: | English |
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| Online Access: | http://ps.oxfordjournals.org.una.idm.oclc.org/content/94/5/1088.full.pdf+html?sid=0dd8100f-37d1-4b43-b00d-626ac009e663 |
Internet
http://ps.oxfordjournals.org.una.idm.oclc.org/content/94/5/1088.full.pdf+html?sid=0dd8100f-37d1-4b43-b00d-626ac009e663Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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H 636.5 |
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| Copy | Available |