Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology
Crossref DOI link: https://doi.org/10.1007/s13197-014-1431-6
Published Online: 2014-06-13
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Khare, Anshul Kumar
Biswas, Asim Kumar
Balasubramanium, S.
Chatli, Manish Kumar
Sahoo, Jhari
Text and Data Mining valid from 2014-06-13