Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality

Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality

Bibliographic Details
Other Authors: Medellín López, M.
Format: Article
Language:Spanish
Subjects:
PAVO
CARNE
CALIDAD
VALOR NUTRITIVO
Description
Description not available.

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