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Comparison of Commercial Processing Method vs Hot-Deboning of Fresh Broilers on Nutrient Content of Breast Meat
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1543–1544, September 1983
How to Cite
ANG, C. Y. W. and HAMM, D. (1983), Comparison of Commercial Processing Method vs Hot-Deboning of Fresh Broilers on Nutrient Content of Breast Meat. Journal of Food Science, 48: 1543–1544. doi: 10.1111/j.1365-2621.1983.tb03533.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/18/83; revised 5/20/83; accepted 5/27/83
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