Effect of stunning method, carcase chilling temperature and filleting time on the texture of turkey breast meat

ABM Raj

Research output: Contribution to journalArticle (Academic Journal)peer-review

22 Citations (Scopus)
Translated title of the contributionEffect of stunning method, carcase chilling temperature and filleting time on the texture of turkey breast meat
Original languageEnglish
Pages (from-to)77 - 89
Number of pages12
JournalBritish Poultry Science
Volume35
Publication statusPublished - 1994

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