Effects of the method of chilling, electrical stimulation and boning time on quality characteristics of chicken broiler breast meat
T.G. Uijttenboogart and H.G.M. Reimert
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of the method of chilling, electrical stimulation and boning time on quality characteristics of chicken broiler breast meat
T.G. Uijttenboogart and H.G.M. Reimert