KHALIL, A. N. M.; OCKERMAN, H. W. FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS. International Journal of Engineering Technologies and Management Research, [S. l.], v. 7, n. 2, p. 31–38, 2020. DOI: 10.29121/ijetmr.v7.i2.2020.509. Disponível em: https://www.granthaalayahpublication.org/ijetmr-ojms/ijetmr/article/view/IJETMR20_A02_2028. Acesso em: 25 apr. 2024.