Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure

Journal article

Fanbin Kong, Juming Tang, Mengshi Lin and Barbara A Rasco

LWT - Food Science and Technology, Vol.41(7), pp.1210-1222

2008

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https://doi.org/10.1016/j.lwt.2007.07.020View

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Title: Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure
Creators: Fanbin Kong - Washington State University
Juming Tang - Washington State University
Mengshi Lin - University of Missouri
Barbara A Rasco - Washington State University
Publication Details: LWT - Food Science and Technology, Vol.41(7), pp.1210-1222
Identifiers: 996631611301851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article