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Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products Cover

Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

Rural Sustainability Research
Volume 27 (2012): Issue 1 (January 2012)
By: Kristine Ramane,  Envija Strautniece and  Ruta Galoburda  
Open Access
|Aug 2012

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DOI: https://doi.org/10.2478/v10236-012-0007-0 | Journal eISSN: 2256-0939
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Language: English
Page range: 54 - 58
Published on: Aug 30, 2012
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
broiler,
hen,
fillet,
fruit-vegetable additive
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 2012 Kristine Ramane, Envija Strautniece, Ruta Galoburda, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons License.

Volume 27 (2012): Issue 1 (January 2012)