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Volumn 20, Issue 4, 2011, Pages 971-977

Physicochemical properties of thawed chicken breast as affected by microwave power levels

Author keywords

chicken breast; microwave power level; microwave thawing; white muscle

Indexed keywords

CHICKEN BREAST; EDGE POSITION; INPUT ENERGY; MEAT QUALITY; MICROWAVE POWER LEVELS; PHYSICOCHEMICAL PROPERTY; POWER LEVELS; PROXIMATE COMPOSITIONS; TEMPERATURE DIFFERENCES; WATER HOLDING CAPACITY; WHITE MUSCLES;

EID: 80053997321     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0134-2     Document Type: Article
Times cited : (27)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.