The effects of copper-glycine complexes on chemical composition and sensory attributes of raw, cooked and grilled chicken meat
Crossref DOI link: https://doi.org/10.1007/s13197-014-1510-8
Published Online: 2014-08-13
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Winiarska-Mieczan, Anna
Kwiecień, Małgorzata
Text and Data Mining valid from 2014-08-13