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High temperature processing effects on the properties of fowl meat gels.
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High temperature processing effects on the properties of fowl meat gels.
High temperature processing effects on the properties of fowl meat gels. Poult Sci. 1997 May; 76(5):774-9.
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PubMed
subject areas
Analysis of Variance
Animals
Collagen
Cooking
Female
Food Handling
Food Technology
Gels
Meat
Poultry
Temperature
Water
authors with profiles
William C Bridges