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2011•Journal of Animal and Veterinary AdvancesOpen access

Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics of Turkey Breast Meat

Haluk Ergezer, Ramazan Gökçe

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Key concepts: Marination, Food science, Sensory system, Quality (philosophy), Chicken breast, Chemistry, Biology, Physics

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Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics of Turkey Breast Meat — Research Paper | ScholarLens