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

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

Detalles Bibliográficos
Otros Autores:	Medellín López, M.
Formato:	Artículo
Lenguaje:	Spanish
Materias:	PAVO CARNE CALIDAD VALOR NUTRITIVO

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