Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle
Kim, Hyun-Wook, Miller, Danika K., Yan, Feifei, Wang, Weichao, Cheng, Heng-wei, Kim, Yuan H. BradТом:
75
Мова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.08.035
Date:
January, 2017
Файл:
PDF, 432 KB
english, 2017
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