Fatty Acid Composition of Batter Coated Chicken Parts
Open Access
- 1 January 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (1) , 219-226
- https://doi.org/10.3382/ps.0500219
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952