대구한의대학교 향산도서관

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저널기사
Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling: / Zhuang, H,Savage, E M,Smith, D P,Berrang, M E / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2009 /
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