Influence of refrigeration, freezing and de-freezing method on the chemical composition, caloricity and certain rheological-textural traits of poultry meat
Източник: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE
Influence of refrigeration, freezing and de-freezing method on the chemical composition, caloricity and certain rheological-textural traits of poultry meat / Пълен текст
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Прима-Софт ООД, 2026