Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process
Crossref DOI link: https://doi.org/10.1007/s11694-015-9224-9
Published Online: 2015-01-29
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Faridi, Hamideh
Ahmadi, Ebrahim
Text and Data Mining valid from 2015-01-29