Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling
Zhuang, H., Savage, E. M., Smith, D. P., Berrang, M. E.Том:
88
Мова:
english
Журнал:
Poultry Science
DOI:
10.3382/ps.2008-00325
Date:
June, 2009
Файл:
PDF, 756 KB
english, 2009