A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition
Tong Xing(Nanjing Agricultural University), Xinglian Xu(Nanjing Agricultural University), Xue Zhao(Nanjing Agricultural University), Minyi Han(Nanjing Agricultural University), Shaolin Deng(Nanjing Agricultural University), Guanghong Zhou(Nanjing Agricultural University), Linlin Cai(Second Military Medical University)
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