Relationship between water-holding capacity and protein denaturation in broiler breast meat1
Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat
Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets
Methionine and selenium yeast supplementation of the maternal diets affects color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage
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The amount of water that a particular soil can hold.
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