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文献信息
Meat ScienceChicken MeatWater Holding CapacityEmulsion StabilitySensory QualityQuality CharacteristicsPhysico-chemical PropertiesSensory EvaluationSensory ParametersChicken NuggetsAsh ContentMeat QualityTexture Profile AnalysisSpent HenWater ActivityBuffalo MeatLean MeatPlate CountMoisture ContentMeat and Meat Products
vol.20 (2025)
vol.19 (2024)
vol.18 (2023)
vol.17 (2022)
vol.16 (2021)
vol.15 (2020)
vol.14 (2019)