Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters

By Barbut S.   Somboonpanyakul P.   Quinton M.   Smith A.  

British Poultry Science, Vol. 50, Iss. 1, 2009-01 ,pp. : 83-94

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Effect of taurine and gold nanoparticles on the morphological and molecular characteristics of muscle development during chicken embryogenesis

By Zielinska Marlena   Sawosz Ewa   Grodzik Marta   Balcerak Marek   Wierzbicki Mateusz   Skomial Jacek   Sawosz Filip   Chwalibog Andrè  

Archives of Animal Nutrition, Vol. 66, Iss. 1, 2012-02 ,pp. : 1-13

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Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions

By Barbut S.  

British Poultry Science, Vol. 48, Iss. 6, 2007-12 ,pp. : 655-660

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Variation in the colour of broiler breast fillets in the UK

By Wilkins L. J.   Brown S. N.   Phillips A. J.   Warriss P. D.  

British Poultry Science, Vol. 41, Iss. 3, 2000-07 ,pp. : 308-312

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Tissue-specific changes in the activities of antioxidant enzymes during the development of the chicken embryo

By Surai P . F.  

British Poultry Science, Vol. 40, Iss. 3, 1999-07 ,pp. : 397-405

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