Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|53|3|654-664

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.3, 2018-03, pp. : 654-664

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