THE EFFECTS OF HOLDING TIME AND ADDED SALT ON PH AND FUNCTIONAL-PROPERTIES OF CHICKEN MEAT

Journal article

Open access

Peer reviewed

C E Lyon, D Hamm, J E Thomson and J P Hudspeth

Poultry science, Vol.63(10), pp.1952-1957

10/1984

Abstract

Agriculture

Agriculture, Dairy & Animal Science

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.3382/ps.0631952View

Published (Version of record) Open

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Title: THE EFFECTS OF HOLDING TIME AND ADDED SALT ON PH AND FUNCTIONAL-PROPERTIES OF CHICKEN MEAT
Creators - without role: C E Lyon - United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, Georgia 30613
D Hamm - United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, Georgia 30613
J E Thomson - United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, Georgia 30613
J P Hudspeth - University of Georgia
Publication Details: Poultry science, Vol.63(10), pp.1952-1957
Publisher: POULTRY SCIENCE ASSOC INC
Number of pages: 6
Identifiers: 9921197508331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article