An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
Otros Autores: | Arroyo, Cristina |
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Formato: | Artículo |
Lenguaje: | English |
Materias: | |
Acceso en línea: | http://ps.oxfordjournals.org.una.idm.oclc.org/content/94/5/1088.full.pdf+html?sid=0dd8100f-37d1-4b43-b00d-626ac009e663 |
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