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Relationships between pH, colour and technological behaviour of brined cooked breast of chicken

B Boutten1, M Picard, I Bouvarel

  • 1CTSCCV, 7 avenue du Général de Gaulle, 94704 Maisons-Alfort cedex.

British Poultry Science
|February 18, 2004
PubMed
Abstract

No abstract available in PubMed .

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