Optimization of the 3D printing process of chicken meat products through response surface methods approach

Open Access

Issue		BIO Web Conf. Volume 224, 2026 2^nd International Seminar on Food Science and Technology: “Fostering Sustainable Food Systems and Alternative Food Sources” (ISoFST 2025)


Article Number		01001
Number of page(s)		6
DOI		https://doi.org/10.1051/bioconf/202622401001
Published online		26 February 2026

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