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Archive for | Chicken floss
Open Access
Research Paper
Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food
By: Luki Amar Hendrawati, Isyunani, Intan Galuh Bintari
Key Words:
Int. J. Agron. Agri. Res.15( 4), 42-46, October 2019.
