Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat

✍ Scribed by Ligianne Din Shirahigue; Carmen J. Contreras-Castillo; Miriam Mabel Selani; Ana Paula Nadai; Gerson Barreto Mourão; Cláudio Rosa Gallo

• Publisher: The Korean Society of Food Science and Technology
• Year: 2011
• Tongue: English
• Weight: 165 KB
• Volume: 20
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-011-0173-8