Post-mortem changes in chicken muscle

F.J.G. Schreurs

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	319-346
Journal	Worlds Poultry Science Journal
Volume	56
DOIs	https://doi.org/10.1079/wps20000023
Publication status	Published - 2000

Keywords

@article{d88b95203ad5468b8b0be242d415b76a,

title = "Post-mortem changes in chicken muscle",

keywords = "Ageing, Meat quality, Proteolysis, Proteolytic enzymes, Rigor mortis",

author = "F.J.G. Schreurs",

year = "2000",

doi = "10.1079/wps20000023",

language = "English",

volume = "56",

pages = "319--346",

journal = "Worlds Poultry Science Journal",

issn = "0043-9339",

publisher = "Cambridge University Press",

}