Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties
| Autor: | Bonoli, Matteo, Caboni, Maria Fiorenza, Rodriguez-Estrada, Maria Teresa, Lercker, Giovanni |
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| Zdroj: | In Food Chemistry 2007 101(4):1327-1337 |
| Databáze: | ScienceDirect |
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