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Q47882541-619E6616-E58F-495F-864E-B33A95D7EF45
Q47882541-619E6616-E58F-495F-864E-B33A95D7EF45
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http://www.wikidata.org/entity/statement/Q47882541-619E6616-E58F-495F-864E-B33A95D7EF45
A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.
P2860
Q47882541-619E6616-E58F-495F-864E-B33A95D7EF45
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47882541-619E6616-E58F-495F-864E-B33A95D7EF45
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5714fb90c6246b3a5c40b01cd11582ab2609ea8d
P2860
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins.