Cite
HARVARD Citation
Metheny, M. et al. (n.d.). Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions. Poultry science. pp. 4190-4195. [Online].
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Metheny, M. et al. (n.d.). Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions. Poultry science. pp. 4190-4195. [Online].