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Article: Texture evaluation of cooked chicken meat from a local Chinese breed and crossbred broiler by sensory and mechanical methods

TitleTexture evaluation of cooked chicken meat from a local Chinese breed and crossbred broiler by sensory and mechanical methods
Authors
Ding, HBXu, RJChan, DKO
Issue Date1997
Citation
Chinese Animal Products and Food, 1997, v. 4, p. 63-66 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/84917

 

DC FieldValueLanguage
dc.contributor.authorDing, HBen_HK
dc.contributor.authorXu, RJen_HK
dc.contributor.authorChan, DKOen_HK
dc.date.accessioned2010-09-06T08:58:37Z-
dc.date.available2010-09-06T08:58:37Z-
dc.date.issued1997en_HK
dc.identifier.citationChinese Animal Products and Food, 1997, v. 4, p. 63-66en_HK
dc.identifier.urihttp://hdl.handle.net/10722/84917-
dc.languageengen_HK
dc.relation.ispartofChinese Animal Products and Fooden_HK
dc.titleTexture evaluation of cooked chicken meat from a local Chinese breed and crossbred broiler by sensory and mechanical methodsen_HK
dc.typeArticleen_HK
dc.identifier.emailXu, RJ: xuruojun@hkucc.hku.hken_HK
dc.identifier.emailChan, DKO: dkochan@hkusub.hku.hken_HK
dc.identifier.authorityXu, RJ=rp00820en_HK
dc.identifier.hkuros28680en_HK

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