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Effect of frozen storage duration and cooking on physical and oxidative changes in M.Gastrocnemius pars interna and M.Iliofibularis of rhea americana

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ProdInra
Keywords
  • Ingénierie Des Aliments
  • Food Engineering
  • Alimentation Et Nutrition
  • Food And Nutrition
  • Rhea Meat;Frozen Storage;Colour;Tba-Rs;Protein Oxidation
  • Couleur
  • Oxydation Des Protéines
  • Congélation
  • Cuisson
  • Stockage
  • Traitement Thermique
  • Viande
  • Muscle
  • Acide Aminé Aromatique
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