Research & Development: Effects of marinating on the chemical, sensorial and textural properties of chicken breast meat - Treatment of samples with sour cherry, pomegranate, orange, grape or apple juice

• Autores: E. Cesur, E. Obuz
• Localización: Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº 5, 2008, págs. 61-64
• Idioma: alemán
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