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Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	V Gök
Format:	Artículo científico
Langue:	en
Publié:	Fundação APINCO de Ciência e Tecnologia Avícolas 2016
Sujets:	Agrociencias texture marination turkey meat phenolic compounds Keywords Antioxidant
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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