Effects of blending chicken by-products with palm fat oxidation and sensory properties of chicken bologna during frozen storage (-18°C)
P. Wolyna and A.S. Babji
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of blending chicken by-products with palm fat oxidation and sensory properties of chicken bologna during frozen storage (-18°C)
P. Wolyna and A.S. Babji