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

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Dettagli Bibliografici
Autore principale:	Sandriane Pizato
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidade Estadual de Maringá 2014
Soggetti:	Ingeniería color texture Shelf life microbiology
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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