Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass.

Name: Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass.
Author: Wang, Huhu

Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass. — المؤلف: Wang, Huhu — Food science & nutrition Feb 2019

المؤلف: Wang, Huhu
النشر: Food science & nutrition Feb 2019
الوصف: 797-804 p.