Home
About
Overview
Sharing Data
ORCID
Help
History (1)
High temperature processing effects on the properties of fowl meat gels.
See All Pages
Find People
Find Everything
Login
to edit your profile (add a photo, awards, links to other websites, etc.)
Edit My Profile
My Person List (
0
)
Return to Top
High temperature processing effects on the properties of fowl meat gels.
High temperature processing effects on the properties of fowl meat gels. Poult Sci. 1997 May; 76(5):774-9.
View in:
PubMed
subject areas
Analysis of Variance
Animals
Collagen
Cooking
Female
Food Handling
Food Technology
Gels
Meat
Poultry
Temperature
Water
authors with profiles
William C Bridges