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PEX116
PEX116
http://dx.doi.org/10.3382/PS/PEX116
A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.
P356
Q47882541-AD8C41EB-2370-43CA-A30A-96E20A809437
P356
PEX116
http://dx.doi.org/10.3382/PS/PEX116