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Physical and Sensory Properties of Chicken Patties Made with Various Levels of Fat and Skin

M J Buyck1, S C Seideman1, N M Quenzer1

  • 1Departments of Animal Science and Nutrition-Food Science, South Dakota Agricultural Experiment Station, South Dakota State University, Brookings, South Dakota 57007.

Journal of Food Protection
|March 15, 2019
PubMed

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