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Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis

机译：运用仪器分析和描述性感官分析方法研究蒸煮方法对正常和木质肉鸡胸肉肉质地的影响

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作者
Combs, Lynda;
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作者单位

University of Arkansas;

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授予单位 University of Arkansas;
学科
学位 M.S.
年度 2018
页码 64 p.
总页数 64
原文格式 PDF
正文语种 eng
中图分类
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Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis

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