CrossRef Text and Data Mining
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Effect of freezing on electrical properties and quality of thawed chicken breast meat
Ran Wei, Peng Wang, Minyi Han, Tianhao Chen, Xinglian Xu, Guanghong Zhou
Asian-Australas J Anim Sci. 2017;30(4):569-575.   Published online August 19, 2016

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Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat
Poultry Science. 2001;80(4):501-507   Crossref logo
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Quality and Shelf Life of Fresh Chicken Breasts Subjected to Crust Freezing with and without Skin
Journal of Food Quality. 2013;36(5):361-368   Crossref logo

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods
Journal of Food Quality. 2018;2018:1-9   Crossref logo
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Effect of gamma irradiation on the texture and microstructure of chicken breast meat
Meat Science. 2003;63(2):273-277   Crossref logo
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Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality
Poultry Science. 2020;99(3):1724-1733   Crossref logo
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Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins
Meat Science. 2016;116:158-164   Crossref logo
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Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken Frankfurters
Poultry Science. 1970;49(3):747-751   Crossref logo
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Effect of Certain Freezing Methods upon Microbes Associated with Chicken Meat
Poultry Science. 1974;53(1):215-220   Crossref logo
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Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality
Poultry Science. 2015;94(2):302-310   Crossref logo
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Chilling and freezing of meat and its effect on meat quality
Improving the Sensory and Nutritional Quality of Fresh Meat. 2009;539-560   Crossref logo
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