Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels
| Autor: | Lee, H.C., Medellin-Lopez, M., Singh, P., Sansawat, T., Chin, K.B., Kang, I. |
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| Zdroj: | In Poultry Science 1 September 2014 93(9):2327-2336 |
| Databáze: | ScienceDirect |
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