THE EFFECTS OF POSTMORTEM HOLDING AND SALT ADDITION ON THE COOKED YIELD AND TEXTURE OF BROILER MEAT PATTIES

Journal article

Open access

Peer reviewed

C E Lyon, B G Lyon, D Hamm and J E Thomson

Poultry science, Vol.63(3), pp.502-506

03/1984

Abstract

Agriculture

Agriculture, Dairy & Animal Science

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.3382/ps.0630502View

Published (Version of record) Open

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Title: THE EFFECTS OF POSTMORTEM HOLDING AND SALT ADDITION ON THE COOKED YIELD AND TEXTURE OF BROILER MEAT PATTIES
Creators - without role: C E Lyon - United States Department of Agriculture
B G Lyon - United States Department of Agriculture
D Hamm - United States Department of Agriculture
J E Thomson - United States Department of Agriculture
Publication Details: Poultry science, Vol.63(3), pp.502-506
Publisher: POULTRY SCIENCE ASSOC INC
Number of pages: 5
Identifiers: 9921270308331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article