Cite
HARVARD Citation
Choe, J. et al. (n.d.). Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poultry science. pp. 2662-2669. [Online].
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Choe, J. et al. (n.d.). Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poultry science. pp. 2662-2669. [Online].