Light microscopy images of chicken Pectoralis muscle after stewing
![](https://www.researchgate.net/publication/320714986/figure/fig2/AS:563314424254464@1511316032513/Light-microscopy-images-of-chicken-Pectoralis-muscle-after-stewing-a-Raw-chicken.png)
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PDF) Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed
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PDF) Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed
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Huhu WANG, Professor, PhD, Nanjing Agricultural University, Nanjing, NAU, College of Food Science and Technology
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Huhu WANG, Professor, PhD, Nanjing Agricultural University, Nanjing, NAU, College of Food Science and Technology
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Huhu WANG, Professor, PhD, Nanjing Agricultural University, Nanjing, NAU, College of Food Science and Technology
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Light microscopy pectoralis. (A) Transversal cut non-affected