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Volumn 27, Issue 2, 2014, Pages 256-265

Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat

Author keywords

Chicken Breast Meat; High Pressure; Olive Oil; Quality; Soy Sauce

Indexed keywords


EID: 84893089986     PISSN: 10112367     EISSN: 19765517     Source Type: Journal    
DOI: 10.5713/ajas.2013.13417     Document Type: Article
Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.