Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form /

"Slightly tender to extremely tender" by 89.09, 90,91, 87.27

Bibliographic Details

Main Author:	Savage, Belinda Anita, 1963-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1995.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy