Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality
El-bery, D., abo el roos, N., Elsabagh, R. (2024). Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality. EKB Journal Management System, 47(1), 94-98. doi: 10.21608/bvmj.2024.317927.1869
Dina M El-bery; Nahla A abo el roos; Rasha Elsabagh. "Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality". EKB Journal Management System, 47, 1, 2024, 94-98. doi: 10.21608/bvmj.2024.317927.1869
El-bery, D., abo el roos, N., Elsabagh, R. (2024). 'Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality', EKB Journal Management System, 47(1), pp. 94-98. doi: 10.21608/bvmj.2024.317927.1869
El-bery, D., abo el roos, N., Elsabagh, R. Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality. EKB Journal Management System, 2024; 47(1): 94-98. doi: 10.21608/bvmj.2024.317927.1869