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Comparative analysis of physical-chemical of synthetic stabilizer (sodium tripolyphosphate) replacement with natural alternatives (mixture of pea protein and citrus flour from orange peel) in seasoned and chilled chicken cuts

Crossref DOI link: https://doi.org/10.1007/s13197-025-06356-2

Published Online: 2025-06-16

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

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