Evaluation of Objective Methods of Measuring Differences in Texture of Freeze‐Dried Chicken Meat
- 1 September 1966
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 31 (5) , 791-800
- https://doi.org/10.1111/j.1365-2621.1966.tb01943.x
Abstract
No abstract availableKeywords
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