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Textural variability in chicken breast meat and its control

By A Dunn

Abstract

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN002032 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Topics: 06H - Food technology, food microbiology, Textural variability in chicken breast meat and its control [ Poultry meat texture, Toughness of meats]
Year: 1993
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Provided by: OpenGrey Repository
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