Research [ASAP] Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages LikeLiked Jesse Henry Date: December 19, 2024 Less than 1 MinRead Views: 4 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.4c00753 Source: http://dx.doi.org/10.1021/acsfoodscitech.4c00753 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail Related articles Are we there yet? Analyzing the role of access distance in carsharing in small urban areas Research January 19, 2025 Research January 19, 2025 Solid-state aromatic nucleophilic fluorination: a rapid, practical, and environmentally friendly route to N-heteroaryl fluorides Research January 19, 2025 Advances in bio-based wearable flexible sensors Research January 19, 2025 Recent articles Are we there yet? Analyzing the role of access distance in carsharing in small urban areas Research January 19, 2025 Research January 19, 2025 Solid-state aromatic nucleophilic fluorination: a rapid, practical, and environmentally friendly route to N-heteroaryl fluorides Research January 19, 2025 Advances in bio-based wearable flexible sensors Research January 19, 2025
