Effect of refrigerated storage (4 °C) on the cook loss (%) and peak force (kg) values of tray-packed, FICE<sup>1</sup>-treated thigh meat (n = 75/trt.) (mean; SEM: Standard error of means).
收藏NIAID Data Ecosystem2026-03-11 收录
数据链接：
官方服务：
资源简介：
Effect of refrigerated storage (4 °C) on the cook loss (%) and peak force (kg) values of tray-packed, FICE1-treated thigh meat (n = 75/trt.) (mean; SEM: Standard error of means).
创建时间：
2020-06-19
