Abstract
Journal of Food ScienceVolume 38, Issue 2 p. 313-315 POSTMORTEM CHANGES IN DARK TURKEY MUSCLE K. J. WISKUS, K. J. WISKUS Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorP. B. ADDIS, P. B. ADDIS Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorR. T-I. MA, R. T-I. MA Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this author K. J. WISKUS, K. J. WISKUS Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorP. B. ADDIS, P. B. ADDIS Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this authorR. T-I. MA, R. T-I. MA Dept. of Food Science & Nutrition, University of Minnesota, St. Paul, MN 55101Search for more papers by this author First published: February 1973 https://doi.org/10.1111/j.1365-2621.1973.tb01414.xCitations: 7 Presented at the 32nd Annual Meeting of the Institute of Food Technologists in Minneapolis. Supported in part by research funds made available by the Minnesota Turkey Research and Market Development Board. Scientific Journal Series Paper No. 8031, Minnesota Agricultural Experiment Station, St. Paul, MN 55101. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume38, Issue2February 1973Pages 313-315 RelatedInformation
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