Effect of Further Processing and Storage of Mechanically Deboned Chicken on Proximate Composition, Thiamin, Riboflavin and TBA Values

✍ Scribed by C. Y. W. Ang

• Book ID: 108811468
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 451 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb11185.x