Cite
HARVARD Citation
Zhang, Y. et al. (2020). Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Zhang, Y. et al. (2020). Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].