Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs
| Autor: | Zhuang, Hong, Savage, Elizabeth M. |
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| Zdroj: | In LWT - Food Science and Technology December 2011 44(10):2087-2090 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect