Physicochemical Properties of Chicken Meatballs Fortified with Flaxseed Oil and Cooked in Water-bath
Program
Food and Nutritional Science (MS)
Faculty Advisor
Dr. Reza Tahergorabi
Document Type
Poster
Publication Date
Spring 2020
Recommended Citation
Adrah, Kelvin, "Physicochemical Properties of Chicken Meatballs Fortified with Flaxseed Oil and Cooked in Water-bath" (2020). Spring 2020 Graduate Student Research Symposium. 16.
https://digital.library.ncat.edu/gradresearchsymposium20/16
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