Variability of sensory and processing qualities of poultry meat

By C. Berri. 2000

93 citations recorded by the source corpus.

Subfields: Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/c2bbe3b66b4b33c1481f898b3c6947bf7c60169a

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In Animal Science and Zoology

1. M. Grashorn

Citations in the corpus

• FUNCTIONALITY OF POULTRY MEAT (2007, background): “It is well known that increasing the content of PUFA in muscle tissues alters the sensory attributes of the meat [26, 27, 28, 29].”