Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks

Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Fitzgerald, D. R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 167-170
Materias:	Alimentos Carne de aves Emu Cocción Temperatura Músculo Propiedades organolépticas Palatabilidad
Publicación relacionada:	Contenido en: Journal of Food Science

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