POULTRY PRODUCT QUALITY. 4. levels of Carbonyl Compounds in Fresh, Uncooked Chicken and Turkey Skin
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3), 527-531
- https://doi.org/10.1111/j.1365-2621.1971.tb06407.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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