✦ LIBER ✦
Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs
✍ Scribed by Hong Zhuang; Elizabeth M. Savage
- Book ID
- 116727057
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 125 KB
- Volume
- 44
- Category
- Article
- ISSN
- 1096-1127
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