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Sandriane Pizato, William Renzo Cortez-Vega, Audecir Giombelli, Carlos Prentice
Pág. 355 - 360
The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at...
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