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Texture and Microstructure of Enzyme‐Treated Chicken Breast Meat for People with Difficulties in Mastication
Texture and Microstructure of Enzyme‐Treated Chicken Breast Meat for People with Difficulties in Mastication
2016
Ryo Takei
Masahiro Hayashi
Shingo Umene
Yasunori Kobayashi
Hiroaki Masunaga
Keywords:
Food science
Materials science
Composite material
Microstructure
Mastication
chicken breast
Correction
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