A comparison of brined and unbrined paired broiler carcass-halves for tenderness

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Veröffentlicht in:	Poultry science 1982-04, Vol.61 (4), p.716-718
Hauptverfasser:	JANKY, D.M., KOBURGER, J.A., OBLINGER, J.L.
Format:	Artikel
Sprache:	eng
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container_title	Poultry science
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creator	JANKY, D.M. KOBURGER, J.A. OBLINGER, J.L.
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doi_str_mv	10.3382/ps.0610716
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identifier	ISSN: 0032-5791
ispartof	Poultry science, 1982-04, Vol.61 (4), p.716-718
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language	eng
recordid	cdi_crossref_primary_10_3382_ps_0610716
source	Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection
title	A comparison of brined and unbrined paired broiler carcass-halves for tenderness
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