Effects of salt brine chilling and hot boning on tenderness of canned flow light meat

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Bibliographic Details
Published in:Poultry science 1984-10, Vol.63 (10)
Main Authors: Mathusa, M.S, Janky, D.M
Format: Article
Language:English
Subjects:
BONING
BRINING
CANNED PRODUCTS
CARNE DE AVES
CHICKENS
COOLING
DESHUESADO
DESOSSAGE
ENFRIAMIENTO
POLLO
POULET
POULTRY MEAT
PRODUCTOS ENLATADOS
PRODUIT EN CONSERVE
REFROIDISSEMENT
SALAGE
SALAZON
TENDERNESS
VIANDE DE VOLAILLE
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ISSN:0032-5791
1525-3171