Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance

The wooden breast (WB) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of WB chicken fillets and their consumer acceptance. WB fillets were evaluat...

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Detalles Bibliográficos
Autores principales: Geronimo, Bruna Caroline, Prudencio, Sandra Helena, Soares, Adriana Lourenço
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8104458/
https://www.ncbi.nlm.nih.gov/pubmed/33994581
http://dx.doi.org/10.1007/s13197-021-05123-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8104458/
https://www.ncbi.nlm.nih.gov/pubmed/33994581
http://dx.doi.org/10.1007/s13197-021-05123-3

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