Ascorbic acid dipping as a means of extending shelf life and improving microbial quality of cut-up broiler parts
Saved in:
Published in | Poultry Science Vol. 57 |
---|---|
Main Authors | , |
Format | Journal Article |
Language | English |
Published |
1978
|
Online Access | Get more information |
Cover
Loading…
Bibliography: | Q Q20 |
---|