Effects of Refrigerated Storage, pH Adjustment, and Marinade on Color of Raw and Microwave Cooked Chicken Meat
Open Access
- 1 February 1993
- journal article
- Published by Elsevier in Poultry Science
- Vol. 72 (2) , 355-362
- https://doi.org/10.3382/ps.0720355
Abstract
No abstract availableKeywords
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