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Evaluation of chicken nugget properties using spent hen mea..:
Sabikun, Nahar
;
Bakhsh, Allah
;
Rahman, M. Shafiur
..
Journal of Food Science and Technology. 58 (2020) 7 - p. 2783-2791 , 2020
Link:
https://doi.org/10.1007/s13197-020-04787-7
RT Journal T1
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-020-04787-7&Exemplar=1&LAN=DE A1 Sabikun, Nahar A1 Bakhsh, Allah A1 Rahman, M. Shafiur A1 Hwang, Young-Hwa A1 Joo, Seon-Tea PB Springer Science and Business Media LLC YR 2020 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 58 IS 7 SP 2783 OP 2791 LK http://dx.doi.org/https://doi.org/10.1007/s13197-020-04787-7 DO https://doi.org/10.1007/s13197-020-04787-7 SF ELIB - SuUB Bremen
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