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Cooking schematic of PSE-like and normal chicken breast under different

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How to Cook Chicken Breasts (Juicy & Tender)

Improvement strategies for quality defects and oxidation of pale

Foods, Free Full-Text

Rui LIU, Professor (Associate), PhD

Market Poultry - Parts Identification

Recovery of emulsifying and gelling protein from waste chicken

The Complete Time Charts for Instant Pot Chicken Breast – The

Rui LIU, Professor (Associate), PhD

Full article: A comparative study of chemical composition, color

Chicken processing by-product: A source of protein for fat uptake

Cooking the Chicken Meat with Moderate Electric Field: Rheological

A comparative study of functional properties of normal and wooden

Quantity and functionality of protein fractions in chicken breast

Cavitation effect of high-pressure processing (HPP) on PSE-like

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