The Effects of Butylated Hydroxyanisole, Ascorbic Acid, and Alpha-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty During Freeze Storage için istatistikler

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The Effects of Butylated Hydroxyanisole, Ascorbic Acid, and Alpha-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty During Freeze Storage 1

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