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Journal: Foods, 2023
Volume: 12
Number: 597
597
Article: Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion
Authors: by Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda and Mohammad Rashedi Ismail-Fitry
Link: https://www.mdpi.com/2304-8158/12/3/597

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