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Effect of myofibrillar Z-disk backbone structure on difference of chicken meat tenderness in each part

1996

Ahn, D.H. (Pukyong National University, Pusan (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords
anatomia animal anatomie animale animal morphology animal tissues bones carne de pollo chemical composition chicken meat chickens composition chimique fibras musculares fibre musculaire huesos muscle fibres os pollo poulet proteine proteins tejidos animales tenderness ternura tissu animal viande de poulet
Bibliographic information
Volume 38 Issue 4 ISSN 0367-5807
Pagination
pp. 403-410
Other Subjects
Composicion quimica; Proteinas; Tendrete
Language
Korean
Note
Summaries (En, Ko)
6 illus.; 35 ref.
Type
Bibliography; Summary
1997-08-15
AGRIS AP
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