Efeito de diferentes métodos de amaciamento na qualidade da carne de galinha usada: Um guia de investigação sobre a amaciamento da carne de galinha usada (Portuguese Edition)
by Mohan Kiran, Maheshwarappa Naveena, Sudhakar Reddy
This focused research guide explores the relationship between tenderization methods and the quality of meat from spent hens. Written for readers interested in poultry science, food technology, and agricultural research, it addresses a specialized topic in the use and evaluation of poultry meat.
About This Book
This guide examines the effects of different tenderization methods on the quality of meat from spent hens.
It focuses on the investigation of meat tenderization and the evaluation of quality, offering a specialized resource for readers interested in poultry science and food research.
The book is authored by Mohan Kiran, Maheshwarappa Naveena, and Sudhakar Reddy, and is presented in Portuguese.
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