Number of Articles: 4 | ||
1 | EFFECT OF INCORPORATING FATS OF DIFFERENT ANIMAL SPECIES ON PROXIMATE CHEMICAL ANALYSIS, COOKING CHARACTERISTICS AND DETERIORATION CRITERIA OF BEEF FRESH SAUSAGES | |
Volume 77, Issue 1, April 2017, Page 33-46 | ||
2 | EFFECT OF USING FATS OF DIFFERENT ANIMAL SPECIES ON FATTY ACID PROFILE, SENSORY QUALITY OF BEEF FRESH SAUSAGES | |
Volume 77, Issue 1, April 2017, Page 19-31 | ||
3 | EFFECT OF ADDITION DIFFERENT LEVELS OF ROSEMARY, BASIL AND MINT ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE | |
Volume 3, Issue 4, April 2012, Page 277-289 | ||
Faten Y. Ibrahim | ||
4 | EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE | |
Volume 3, Issue 3, March 2012, Page 173-184 | ||
Gehan A. Goneim | ||