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    Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat

    Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat by Noveen Ashar, Sher Ali, Bilal Asghar, Faisal Hussnain, Jamal Nasir, Kashif Nauman, Iftikhar Hussain Badar

    Published 2022-01-01
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