Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters, Journal of the Science of Food and Agriculture, September 2020, Wiley,
DOI: 10.1002/jsfa.10723.
You can read the full text:
Contributors
The following have contributed to this page
