POULTRY PRODUCT QUALITY. 2. Storage Time-Temperature Effects on Carbonyl Composition of Cooked Turkey and Chicken Skin Fractions
- 1 March 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (2), 186-190
- https://doi.org/10.1111/j.1365-2621.1970.tb12135.x
Abstract
No abstract availableKeywords
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