Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.
Korean J Food Sci Anim Resour
; 38(2): 417-430, 2018 Apr.
Article
en En
| MEDLINE
| ID: mdl-29805289
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Korean J Food Sci Anim Resour
Año:
2018
Tipo del documento:
Article