Cite
HARVARD Citation
Chumngoen, W. et al. (2016). Influences of end-point heating temperature on the quality attributes of chicken meat. British poultry science. 57 (6), pp. 740-750. [Online].
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Chumngoen, W. et al. (2016). Influences of end-point heating temperature on the quality attributes of chicken meat. British poultry science. 57 (6), pp. 740-750. [Online].