Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Kaiwen Mu
Canada
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