Add to ORKGHot boned turkey breast and thigh muscles were held at 0, 12 or 30°C from 0.25 to 4 hr postmortem an...
In the past decades, the intense selection practices carried out in order to develop fast growing an...
This study was performed to evaluate the effect of probiotic feeding level on meat quality and prote...
Call number: LD2668 .T4 ASI 1987 H78Master of ScienceAnimal Sciences and Industr
The objective of this study was to investigate the effects of high post-mortem temperature applicati...
The purpose of this research was to evaluate the effect of elevated carcass temperature in combinat...
Objective The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk...
A purpose of research work is to determine a rate of turkeys breast muscle variations (bursitis) and...
Hen and tom turkeys exposed to pre-slaughter electrolyte treatment, temperature stress, and post-sla...
ABSTRACT Turkey meat and processed products are very popular in Portugal. However, no studies have b...
The defects in the quality of the processed meat lead to economic losses of enterprises. With an inc...
none6siIn the past decades, the intense selection practices carried out in order to develop fast gro...
Nowoczesną metodą przedłużania trwałości mięsa jest chłodnicze przechowywanie w kontrolowanej atmosf...
WOS: 000246761700005The influence of dipping turkey breast meat in lactic acid (LA), fumaric acid (F...
A study was conducted to evaluate the quality traits of turkey breast rolls prepared with fresh or t...
Hot boned turkey breast and thigh muscles were held at 0, 12 or 30°C from 0.25 to 4 hr postmortem an...
In the past decades, the intense selection practices carried out in order to develop fast growing an...
This study was performed to evaluate the effect of probiotic feeding level on meat quality and prote...
Call number: LD2668 .T4 ASI 1987 H78Master of ScienceAnimal Sciences and Industr
The objective of this study was to investigate the effects of high post-mortem temperature applicati...
The purpose of this research was to evaluate the effect of elevated carcass temperature in combinat...
Objective The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk...
A purpose of research work is to determine a rate of turkeys breast muscle variations (bursitis) and...
Hen and tom turkeys exposed to pre-slaughter electrolyte treatment, temperature stress, and post-sla...
ABSTRACT Turkey meat and processed products are very popular in Portugal. However, no studies have b...
The defects in the quality of the processed meat lead to economic losses of enterprises. With an inc...
none6siIn the past decades, the intense selection practices carried out in order to develop fast gro...
Nowoczesną metodą przedłużania trwałości mięsa jest chłodnicze przechowywanie w kontrolowanej atmosf...
WOS: 000246761700005The influence of dipping turkey breast meat in lactic acid (LA), fumaric acid (F...
A study was conducted to evaluate the quality traits of turkey breast rolls prepared with fresh or t...
Hot boned turkey breast and thigh muscles were held at 0, 12 or 30°C from 0.25 to 4 hr postmortem an...
In the past decades, the intense selection practices carried out in order to develop fast growing an...
This study was performed to evaluate the effect of probiotic feeding level on meat quality and prote...