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Animal Products
Quality parameters of chicken breast meat affected by carcass scalding conditions
Rosana Aparecida da Silva-Buzanello, Alexia Francielli Schuch, André Wilhan Gasparin, Alex Sanches Torquato, Fernando Reinoldo Scremin, Cristiane Canan, Adriana Lourenço Soares
Asian-Australas J Anim Sci. 2019;32(8):1186-1194.  Published online February 7, 2019
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Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen, D. C. Liu, M. T. Chen
Asian-Australas J Anim Sci. 2002;15(4):585-590.  Published online April 1, 2002
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Impact Factor: 1.227(Q2)
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Print ISSN: 1011-2367
Online ISSN: 1976-5517



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