Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat
Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Journals Center of Shanghai Normal University
2014-12-01
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| Series: | Journal of Shanghai Normal University (Natural Sciences) |
| Subjects: | |
| Online Access: | http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/create_pdf.aspx?file_no=201406002&flag=1&year_id=2014&quarter_id=6 |