THE EFFECT OF THIOSEMICARBAZIDE ADMINISTRATION ON THE TENDERNESS OF MEAT OBTAINED FROM MATURE CHICKENS AND ON SOME CHARACTERISTICS OF ITS INTRAMUSCULAR COLLAGEN.
- Author
- SEKOGUCHI S; NAKAMURA R; SATO Y
LAB. FOOD SCI. TECHNOL., FAC. AGRIC., NAGOYA UNIV., NAGOYA, JAP. - Source
- POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 1; PP. 104-110; BIBL. 26 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- POULET TRAITEMENT CHIMIQUE TEXTURE COMPOSITION CHIMIQUE COLLAGENE VOLAILLE PRODUIT CARNE BIOCHIMIE THIOSEMICARBAZIDE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- CHICKEN CHEMICAL TREATMENT TEXTURES CHEMICAL COMPOSITION COLLAGEN POULTRY MEAT PRODUCT BIOCHEMISTRY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7810397570
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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