[1]
Zhuang , H. and Savage, E.M. 2011. Comparison of Sensory Descriptive Flavor Profiles Between Cooked Hot-boned and Cold-deboned Broiler Breast Fillets. International Journal of Poultry Science. 10, 6 (May 2011), 426–432. DOI:https://doi.org/10.3923/ijps.2011.426.432.