Cite
HARVARD Citation
Gonçalves Albuquerque, T. et al. (2016). The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. Food & function. 7 (6), pp. 2736-2746. [Online].
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Gonçalves Albuquerque, T. et al. (2016). The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. Food & function. 7 (6), pp. 2736-2746. [Online].