Evaluation of a texture profile for cooked chicken breast meat by principal component analysis / J.E.R. Frijters
| rdfs:label | "Evaluation of a texture profile for cooked chicken breast meat by principal component analysis / J.E.R. Frijters" |
| schema:name | "Evaluation of a texture profile for cooked chicken breast meat by principal component analysis" |
| schema:author | Frijters, Johannes Elisabeth Reinier (1947-) |
| Instituut voor Pluimveeonderzoek "Het Spelderholt" (Beekbergen) | |
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schema:same |
<http:/ |
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schema:main |
<https:/ |
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http:/ |
"1975" |
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schema:in |
"nl" |
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schema:is |
Spelderholt mededeling |
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schema:number |
8 |
| schema:publication |
<https:/ |