Cooking schematic of PSE-like and normal chicken breast under different
Proteome Analysis Using Isobaric Tags for Relative and Absolute
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Chicken Anatomy & Physiology
JAST (Journal of Animal Science and Technology)
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Improvement strategies for quality defects and oxidation of pale
Cooking the Chicken Meat with Moderate Electric Field: Rheological
How to Cook Chicken Breasts (Juicy & Tender)
Quantitative proteomics analysis on the meat quality of processed
Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Meat
Chicken processing by-product: A source of protein for fat uptake