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Effects of salt-curing on physicochemical and technological properties of Japanese quail breast meat.
Effects of salt-curing on physicochemical and technological properties of Japanese quail breast meat.
2015
S. Ribarski
H. Lukanov
I. Penchev
A. Genchev
E. Lyutskanova
Keywords:
Sodium
Food science
Curing (food preservation)
Quail
Salting
Materials science
water holding capacity
Chemistry
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