Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage.Pectoralis major muscle of turkey displays divergent function as correlated with meat quality.Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.In-transit development of color abnormalities in turkey breast meat during winter season.
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Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
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article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 25 July 2016
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vedecký článok
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vetenskaplig artikel
@sv
videnskabelig artikel
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vědecký článek
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name
Prevalence of pale, soft, and ...... fect on roasted chicken breast
@en
Prevalence of pale, soft, and ...... ect on roasted chicken breast.
@nl
type
label
Prevalence of pale, soft, and ...... fect on roasted chicken breast
@en
Prevalence of pale, soft, and ...... ect on roasted chicken breast.
@nl
prefLabel
Prevalence of pale, soft, and ...... fect on roasted chicken breast
@en
Prevalence of pale, soft, and ...... ect on roasted chicken breast.
@nl
P2093
P2860
P1476
Prevalence of pale, soft, and ...... fect on roasted chicken breast
@en
P2093
Cheorun Jo
Deshani S Karunanayaka
Dinesh D Jayasena
P2860
P2888
P356
10.1186/S40781-016-0110-8
P577
2016-07-25T00:00:00Z
P6179
1008067969