Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state
| Autor: | Zhuang, Hong, Savage, Elizabeth M. |
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| Zdroj: | In Poultry Science 1 November 2013 92(11):3003-3009 |
| Databáze: | ScienceDirect |
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