Quality Characteristics, Cholesterol, and Sodium Content of Turkey as Affected by Conventional, Convection, and Microwave Heating
Open Access
- 1 May 1986
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 65 (5) , 940-948
- https://doi.org/10.3382/ps.0650940
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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