Inicio  /  POULTRY SCIENCE  /  Vol: 84 Núm: 5 Par: 0 (2005)  /  Artículo
ARTÍCULO
TITULO

Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters

L Zhang    
S Barbut    

Resumen

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