Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Published 2010 View Full Article

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Title
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 85, Issue 4, Pages 657-663
Publisher
Elsevier BV
Online
2010-03-22
DOI
10.1016/j.meatsci.2010.03.020

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