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Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods

✍ Scribed by B. RUANTRAKOOL; T. C. CHEN

Book ID: 108811404
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 508 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb11115.x

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