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Journal description
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Details for article 40 of 46 found articles
| Title: |
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer |
| Author: |
Choe, Juhui Kim, Hack-Youn |
| Appeared in: |
Poultry science |
| Paging: | Volume 98 () nr. 6 pages 2662-2669 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Poultry Science Association Inc. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 40 of 46 found articles
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