Postmortem physicochemical changes and meat qualities of hot boned chicken breast and leg muscles during storage at 20℃

Postmortem physicochemical changes and meat qualities of hot boned chicken breast and leg muscles during storage at 20℃
L. H. Yu, E. S. Lee, J. H. Kim, Y. M. Yoo, J. Y. Jeong, M. R. Oh, and C. J. Kim