Textural characteristics of fresh and frozen meat chicken and turkey
The purpose of the study is to determine the structural characteristics of the texture of chilled and frozen meat of chickens and turkeys. The object of the study were chicken and turkey breast and legs frozen and refrigerated. Research was carried out using two methods - the analysis of the profile...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2017-02-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1229 |