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Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water

B Mora1, E Curti, E Vittadini

  • 1Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Viale G.P. Usberti 181/A, 43124 Parma, Italy. beatrice.mora@nemo.unipr.it

Meat Science
|March 2, 2011
PubMed

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