Effect of Further Processing and Storage of Mechanically Deboned Chicken on Proximate Composition, Thiamin, Riboflavin and TBA Values
- 30 June 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 861-864
- https://doi.org/10.1111/j.1365-2621.1986.tb11185.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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