Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat

B. Pang, B. Bowker, H. Zhuang, Y. Yang, J. Zhang

Open source

DOI: 10.1016/j.psj.2020.08.038
Published: 2020-11
Container: Poultry Science
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.psj.2020.08.038,
  title = {Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat},
  author = {B. Pang and B. Bowker and H. Zhuang and Y. Yang and J. Zhang},
  year = {2020},
  journal = {Poultry Science},
  doi = {10.1016/j.psj.2020.08.038},
  url = {https://doi.org/10.1016/j.psj.2020.08.038}
}

RIS

TY  - JOUR
TI  - Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat
AU  - B. Pang
AU  - B. Bowker
AU  - H. Zhuang
AU  - Y. Yang
AU  - J. Zhang
PY  - 2020
JO  - Poultry Science
DO  - 10.1016/j.psj.2020.08.038
UR  - https://doi.org/10.1016/j.psj.2020.08.038
ER  -

APA

Pang, B., Bowker, B., Zhuang, H., Yang, Y., & Zhang, J. (2020). Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat. Poultry Science. https://doi.org/10.1016/j.psj.2020.08.038

Source records

crossref · retrieved 2026-09-26T08:31:58.772Z