EFFECTS OF DIETARY FAT AND dl‐α‐TOCOPHERYL ON STABILITY CHARACTERISTICS OF PRECOOKED FROZEN BROILER PARTS
- 1 January 1974
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1) , 133-136
- https://doi.org/10.1111/j.1365-2621.1974.tb01006.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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