The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats

Author： Joseph J.K.   Awosanya B.   Adeniran A.T.   Otagba U.M.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.8, Iss.1, 1997-01, pp. : 57-61

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