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Relationships between pH, colour and technological behaviour of brined cooked breast of chicken |
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| Authors: | Boutten B Picard M Bouvarel I Mekhtiche L Larroudé P Barrier-Guillot B Roffidal L |
| Affiliation: | CTSCCV, 7 avenue du Général de Gaulle, 94704 Maisons-Alfort cedex. |
| Abstract: | |
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| 本文献已被 PubMed 等数据库收录！ | |