Textural properties of chicken breast treated by different means
Keywords:chicken breast, texture, HDP/WBV set, firmness, work of shear
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How to Cite
Čurlej, J. ., Čurlejová, E. ., Zajác, P. ., & Čapla, J. . (2013). Textural properties of chicken breast treated by different means. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 197–201. https://doi.org/10.5219/313
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