Quality Characteristics of Hydrocolloid-added Oven-Roasted Turkey Breasts
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5) , 1068-1070
- https://doi.org/10.1111/j.1365-2621.1992.tb11265.x
Abstract
No abstract availableKeywords
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