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Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Sandriane Pizato
Format:	Artículo científico
Langue:	en
Publié:	Universidade Estadual de Maringá 2014
Sujets:	Ingeniería color texture Shelf life microbiology
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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