Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies
| Autor: | Lee, H.C., Erasmus, M.A., Swanson, J.C., Hong, H.G., Kang, I. |
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| Zdroj: | In Poultry Science 1 January 2016 95(1):138-143 |
| Databáze: | ScienceDirect |
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