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HARVARD Citation
Xing, T. et al. (2017). Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters. International journal of food science & technology. pp. 2068-2077. [Online].
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Xing, T. et al. (2017). Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters. International journal of food science & technology. pp. 2068-2077. [Online].