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Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
Park, C. H.; Lee, B.; Oh, E.; Kim, Y. S.; Choi, Y. M.
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2020
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POULTRY SCIENCE, v.99, no.6, pp.3286 - 3291
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Choi, Y. M.
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Kim, Y. S.
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Lee, B.
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Park, C. H.
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cooking condition
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sensory quality
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sous-vide
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2020
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