Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin

Poultry Science - Tập 99 - Trang 1777-1787 - 2020
Miriane M.F. Santos1, Darlinne A.S. Lima1, Marta S. Madruga1, Fábio A.P. Silva1
1Department of Food Engineering, Federal University of Paraíba, Campus I, João Pessoa, Paraíba State (PB) 58200-000, Brazil

Tài liệu tham khảo

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