PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS
Wally, F., Abd El-Bar, N., Hussein, S. (2004). PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS. EKB Journal Management System, 55(2), 301-314. doi: 10.21608/ejarc.2004.232851
F. A. Wally; N. M. Abd El-Bar; S. A. Hussein. "PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS". EKB Journal Management System, 55, 2, 2004, 301-314. doi: 10.21608/ejarc.2004.232851
Wally, F., Abd El-Bar, N., Hussein, S. (2004). 'PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS', EKB Journal Management System, 55(2), pp. 301-314. doi: 10.21608/ejarc.2004.232851
Wally, F., Abd El-Bar, N., Hussein, S. PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS. EKB Journal Management System, 2004; 55(2): 301-314. doi: 10.21608/ejarc.2004.232851

PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS

Egyptian Journal of Agricultural Sciences
Volume 55, Issue 2, April 2004, Page 301-314  XML PDF (1.92 MB)
Document Type: Research articles
DOI: 10.21608/ejarc.2004.232851
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Authors
F. A. Wally; N. M. Abd El-Bar; S. A. Hussein
Department of Meat and Fish Technology, institute of Food Technology Research. Agriculture Research Center. Giza
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