SH_CHICKEN
Published: 6 May 2021| Version 1 | DOI: 10.17632/jnwnvvsvcz.1
Contributor:
Anna KaczmarekDescription
SH (%) groups changes during storage of raw and cooked chicken meat enriched with various plant extracts at different temperature.
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Institutions
Uniwersytet Przyrodniczy w Poznaniu
Categories
Applied Sciences