Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast

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Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast

Detalles Bibliográficos
Autor principal:	Kim, H.W.
Formato:	Artículo
Lenguaje:	Spanish
Materias:	AVES DE CORRAL POLLOS CONDIMENTOS GLYCINE MAX CARNE DE POLLO

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