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Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Crossref DOI link: https://doi.org/10.1007/s13197-016-2248-2

Published Online: 2016-06-22

Published Print: 2016-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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