The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken Meat
Open Access
- 1 October 1984
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 63 (10) , 1952-1957
- https://doi.org/10.3382/ps.0631952
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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