Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.

Korean J Food Sci Anim Resour · 2018 · PMC5960837 · PMID 29805289

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showed a trendno p-value reported

Overall, the rNIC showed a trend similar to the CIE a* values in current study.

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