Soaking turkey meat in salt-glucose syrup solutions-an experimental study of mass transfers

Journal article

Open access

Peer reviewed

F Deumier, A Collignan and Philippe Bohuon

Poultry Science, Vol.81(8), pp.1243-1250

08/2002

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Title: Soaking turkey meat in salt-glucose syrup solutions-an experimental study of mass transfers
Creators - without role: F Deumier - Institut Technique de l'Aviculture
A Collignan - Institut Technique de l'Aviculture
Philippe Bohuon - Institut Technique de l'Aviculture
Publication Details: Poultry Science, Vol.81(8), pp.1243-1250
Identifiers: 9935437509311
Academic Unit: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Language: English
Resource Type: Journal article
Local Fields: hal-04976717