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Effect of lactic acid treatment during processing on the sensory quality and lactic acid content of fresh broiler chickens

โœ Scribed by G. M. VAN DER MAREL; A. W. DE VRIES; J. G. VAN LOGTESTIJN; D. A. A. MOSSEL

Book ID
108813827
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
376 KB
Volume
24
Category
Article
ISSN
0950-5423

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## Abstract A systematic study of the effects of $\overline M \_{\rm w}$, flow rate, voltage, and composition on the morphology of electrospun PLGA nanofibers is reported. It is shown that changes of voltage and flow rate do not appreciably affect the morphology. However, the $\overline M \_{\rm w}