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Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

✍ Scribed by Davide Barbanti; Marina Pasquini

Book ID: 116725605
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 443 KB
Volume: 38
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2004.08.017

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