Article
Radu-Rusu, R.
Influence of refrigeration, freezing and de-freezing method on the chemical composition, caloricity and certain rheological-textural traits of poultry meat
Source: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE
Year published: 2017 y.
Volume: 67, 22
Pages: p. 92-97
Libraries: TUN
Signature: Пр 689

Keywords: poultry meat














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