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

Bibliographic Details
Other Authors:	Medellín López, M.
Format:	Article
Language:	Spanish
Subjects:	PAVO CARNE CALIDAD VALOR NUTRITIVO

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