$Quantity and functionality of protein fractions in chicken breast fillets affected by white striping$
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Quantity and functionality of protein fractions in chicken breast fillets affected by white striping

Detalles Bibliográficos
Otros Autores:	Mudalal, S.
Formato:	Artículo
Lenguaje:	Spanish
Materias:	INDUSTRIA AVICOLA POLLOS CARNE DE POLLO PROTEINAS CALIDAD

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