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Journal description
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All issues of the corresponding volume
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Details for article 9 of 51 found articles
| Title: |
Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat |
| Author: |
Park, C.H. Lee, B. Oh, E. Kim, Y.S. Choi, Y.M. |
| Appeared in: |
Poultry science |
| Paging: | Volume 99 () nr. 6 pages 3286-3291 |
| Year: |
2020 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 9 of 51 found articles
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