FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS
| Main Authors: | Ayman Nasr Mahmoud Khalil, Herbert W.Ockerman |
|---|---|
| Format: | Article |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/3707200 |