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文献信息
Meat ScienceChicken MeatWater Holding CapacityEmulsion StabilitySensory QualityQuality CharacteristicsPhysico-chemical PropertiesSensory EvaluationMeat QualitySensory ParametersChicken NuggetsAsh ContentTexture Profile AnalysisSpent HenWater ActivityBuffalo MeatLean MeatPlate Countthe Shelf LifeMoisture Content
vol.20 (2025)
vol.15 (2025)
vol.19 (2024)
vol.18 (2023)
vol.17 (2022)
vol.16 (2021)
vol.15 (2020)
vol.14 (2019)