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Evaluation of the color of different heat-treated ostrich meat samples
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The color of all cooked samples was assessed following the technique mentioned by Shin et al. [20] by Konica Minolta Chroma Meter (CR-400, Japan).
Copyright and License information: ©2024 Journal of Advanced Veterinary and Animal Research
This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0)
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