Open AccessPhysicochemical properties of post laying hen breast meat thawed using various methods
Author(s) -
B. Dwiloka,
B.E. Setiani,
Y.B. Pramono,
R. Prihatiningsih,
S.Y. Nurussyifa,
A.D. Puspitoasih
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(3).296
Subject(s) - water holding capacity , chicken breast , food science , tap water , microstructure , immersion (mathematics) , chemistry , environmental science , mathematics , environmental engineering , pure mathematics , crystallography