The Effects of Butylated Hydroxyanisole, Ascorbic Acid, and Alpha-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty During Freeze Storage için istatistikler
Toplam ziyaret
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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 | 4 |
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