Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
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Formato: | Artículo |
Lenguaje: | English |
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Acceso en línea: | https://academic.oup.com/ps/article-abstract/98/6/2662/5303864?redirectedFrom=fulltext |
Internet
https://academic.oup.com/ps/article-abstract/98/6/2662/5303864?redirectedFrom=fulltextSistema de Bibliotecas de la Universidad Nacional de Costa Rica
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H 636.5 |
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Copia | Disponible |