POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT

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1 March 1972

journal article
Published by Wiley in Journal of Food Science

Vol. 37 (2), 247-249
https://doi.org/10.1111/j.1365-2621.1972.tb05827.x

Abstract

No abstract available

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