Effects of pH [hydrogen-ion concentration] on the flavor volatiles of poultry meat during cooking [Chickens]

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Bibliographic Details
Published in:Poultry science 1977-01, Vol.56 (3), p.1034-1035
Main Authors: RAO, C.H.S., DAY, E.J., CHEN, T.C.
Format: Article
Language:English
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ISSN:0032-5791
1525-3171
DOI:10.3382/ps.0561034