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Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

✍ Scribed by Ana Del Olmo; Pilar Morales; Marta Ávila; Javier Calzada; Manuel Nuñez


Book ID
116541194
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
126 KB
Volume
11
Category
Article
ISSN
1466-8564

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