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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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|a H 636.5
|b P875p
|2 22
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|a Choe, Juhui,
|e autora
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|a Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
|h artículo de revista
|c / Juhui Choe, Hack-Youn Kim.
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|a POLLOS DE ENGORDE
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|a SEGURIDAD ALIMENTARIA
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|a CARNE
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|a PRODUCTOS DE ORIGEN ANIMAL
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|a Kim, Hack-Youn,
|e autor
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|t Poultry Science. --
|g Volumen 98, número 6 (June 2019), páginas 2662–2669
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| 852 |
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|a Biblioteca Joaquín García Monge. Hemeroteca
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| 856 |
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|u https://academic.oup.com/ps/article-abstract/98/6/2662/5303864?redirectedFrom=fulltext
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