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	1.	Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality. [electronic resource] by Medellin-Lopez, M Sansawat, T Strasburg, G Marks, B P Kang, I Producer: 20140403 In: Poultry science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels. [electronic resource] by Lee, H C Medellin-Lopez, M Singh, P Sansawat, T Chin, K B Kang, I Producer: 20141014 In: Poultry science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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