Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /
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| 主要作者: | |
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| 格式: | Thesis 图书 |
| 语言: | English |
| 出版: |
2010.
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| 实物描述: | xiv, 218 p. : ill. ; 30 cm. |
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| 参考书目: | Includes bibliographical references. |