PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF CHICKEN SAUSAGES USING CORN OIL INSTEAD OF PORK BACK FAT

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

Idioma original	Inglés estadounidense
Publicación	Food Science and Technology (United States)
Estado	Publicada - 23 ago. 2024

Citar esto

@article{dfde8b8551254fd5a9224587a07a4b62,

title = "PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF CHICKEN SAUSAGES USING CORN OIL INSTEAD OF PORK BACK FAT",

author = "{Maldonado Pacheco}, {Blanca Priscila}",

year = "2024",

month = aug,

day = "23",

language = "English (US)",

journal = "Food Science and Technology (United States)",

issn = "2331-513X",

publisher = "Horizon Research Publishing",

}