Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle
- 1 May 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3) , 834-837
- https://doi.org/10.1111/j.1365-2621.1981.tb15360.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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