Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

Published 2012 View Full Article

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Title
Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 266-274
Publisher
Elsevier BV
Online
2012-10-16
DOI
10.1016/j.lwt.2012.10.003

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