Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat

Publisher： John Wiley & Sons Inc

E-ISSN： 1740-0929|89|1|193-201

ISSN： 1344-3941

Source： ANIMAL SCIENCE JOURNAL (ELECTRONIC), Vol.89, Iss.1, 2018-01, pp. : 193-201

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