Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.
about
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure.Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat.
P2860
Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
2014年论文
@zh
2014年论文
@zh-cn
name
Combined effects of high press ...... istics of chicken breast meat.
@en
type
label
Combined effects of high press ...... istics of chicken breast meat.
@en
prefLabel
Combined effects of high press ...... istics of chicken breast meat.
@en
P2093
P2860
P356
P1476
Combined effects of high press ...... ristics of chicken breast meat
@en
P2093
Cheorun Jo
David L Rutley
Hyun Joo Kim
Yun Ji Kim
Zbigniew A Kruk
P2860
P304
P356
10.5713/AJAS.2013.13417
P577
2014-02-01T00:00:00Z