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Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee, Cheorun Jo
Asian-Australas J Anim Sci. 2014;27(2):256-265.   Published online February 1, 2014
DOI: https://doi.org/10.5713/ajas.2013.13417

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Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
Asian-Australasian Journal of Animal Sciences. 2014;27(2):256-265   Crossref logo
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