THE EFFECT OF PRE-SLAUGHTER ENVIRONMENTAL-TEMPERATURE IN THE PRESENCE OF ELECTROLYTE TREATMENT ON TURKEY MEAT QUALITY

被引：48

作者：

BABJI, AS ^{[1
]}

FRONING, GW ^{[1
]}

NGOKA, DA ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

POULTRY SCIENCE | 1982年 / 61卷 / 12期

关键词：

D O I：

10.3382/ps.0612385

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：2385 / 2389

页数：5

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[9] ALTERATION OF POST-MORTEM CHANGES IN PORCINE MUSCLE BY PRESLAUGHTER HEAT TREATMENT AND DIET MODIFICATION [J].

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