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Effect of Tumbling Time and Sodium Chloride Concentrations on the Water-holding Capacity and Salt Soluble Proteins Extracts of Chicken Breast
Yuan Rui-sheng, Liang Rong-rong, Luo Xin
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (01) : 162-166,170.
Effect of Tumbling Time and Sodium Chloride Concentrations on the Water-holding Capacity and Salt Soluble Proteins Extracts of Chicken Breast
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