CHEMICAL AND SENSORY CHANGES IN FREEZE‐DRIED CHICKEN AND PORK DURING HIGH TEMPERATURE, OXYGEN‐FREE STORAGE
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 1-5
- https://doi.org/10.1111/j.1365-2621.1978.tb09722.x
Abstract
No abstract availableKeywords
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