Physical and sensory properties of chicken patties made with varyingproportions of white and dark spent fowl muscle
| Autor: | Donnelly, L. S., Roland, L. M., Quenzer, N. M., Seideman, S. C. |
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| Zdroj: | Journal of Food Science (Wiley-Blackwell); May/Jun1981, Vol. 46 Issue 3, p834, 0p |
| Databáze: | Complementary Index |
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