. . . . "scientific article published on 28 January 2019"@en . "Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass"@nl . . . . "\u043D\u0430\u0443\u043A\u043E\u0432\u0430 \u0441\u0442\u0430\u0442\u0442\u044F, \u043E\u043F\u0443\u0431\u043B\u0456\u043A\u043E\u0432\u0430\u043D\u0430 \u0432 \u043B\u044E\u0442\u043E\u043C\u0443 2019"@uk . "797-804" . . . . . . . . "Yue Qin" . . "wetenschappelijk artikel"@nl . . "7" . "30847159" . . "10.1002/FSN3.928" . . "Guanghong Zhou" . . . . "Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass"@en . . . . "Xinglian Xu" . . . "art\u00EDculu cient\u00EDficu espubliz\u00E1u en xineru de 2019"@ast . . . . . "Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass"@en . . "6393040" . . "2" . . . . . "Jihao Li" . "im Januar 2019 ver\u00F6ffentlichter wissenschaftlicher Artikel"@de . . . "Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass"@en . "Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass"@en . "Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass"@nl . . . . . . . . . . . . . . . . "Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass"@nl . . . . . . . . . "2019-01-28T00:00:00Z"^^ . . .