C. Lesiak

Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle.

D. Olson, D. Ahn, M. T. Lesiak, 1996, Meat science.

Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.

D. Olson, D. Ahn, M. T. Lesiak, 1997, Poultry science.