Freezing changes qualitative parameters of poultry meat intend for laboratory tests
Freezing has been widely used as the safest and most economical preservation method for poultry meat because on the frozen meat the microbial activity is paralyzed, the enzymatic and the speed of chemical reactions are substantially reduced. So, the aim of this current study was to analyze the effic...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto de Zootecnia
2015-02-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://35.199.65.98/index.php/bia/article/view/417 |