(2018). Study on the Quality of Low-fat ChickenBurgerFormulated by Carboxy Methyl Cellulose and Potato Starch. , 17(1), 1-14. doi: 10.22092/fooder.2018.121497.1138
. "Study on the Quality of Low-fat ChickenBurgerFormulated by Carboxy Methyl Cellulose and Potato Starch". , 17, 1, 2018, 1-14. doi: 10.22092/fooder.2018.121497.1138
(2018). 'Study on the Quality of Low-fat ChickenBurgerFormulated by Carboxy Methyl Cellulose and Potato Starch', , 17(1), pp. 1-14. doi: 10.22092/fooder.2018.121497.1138
Study on the Quality of Low-fat ChickenBurgerFormulated by Carboxy Methyl Cellulose and Potato Starch. , 2018; 17(1): 1-14. doi: 10.22092/fooder.2018.121497.1138


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