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The effect of various prohibited methods of preservation on the color, texture, and microbiological quality of chicken breast meat (Pectoralis Major) during storage

2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM) Pub Date : 1900-01-01 DOI:10.1063/5.0119037
P. Nastiti, N. Bintoro, J. Karyadi, S. Rahayoe
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各种禁止保存方法对鸡胸肉(胸大肌)在储存期间的颜色、质地和微生物质量的影响
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM)
2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM)
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