Keywords = Chicken luncheon, Chemical composition, Fatty acids, amino acids, microbial loud
| Number of Articles: 1 | ||
| 1 | Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower | |
| Volume 10, Issue 6, June 2019, Page 165-170 | ||
| A. A. Aly; H. A. Morsy | ||
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