Bülent Ergönül

Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

2017-Cilt: 13 - Sayı: 4

883-885

Chicken breast meat, Convection oven, Microwave oven, Blanching, Texture, Quality

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