Journal of Nutrition & Food Sciences
Open Access

Kaiwen Mu

Publications

• Research Article
  Use of Soy Lecithin to Improve Nutritional Quality of Poultry Meats and its Effect on Stability and Sensory Attributes
  Author(s): Kaiwen Mu and David D KittsKaiwen Mu and David D Kitts
  
  DOI: 10.4172/2155-9600.1000714

  Abstract PDF

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