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 PDF (1.92 MB) | ||||
Document Type: Research articles | ||||
DOI: 10.21608/ejarc.2004.232851 | ||||
View on SCiNiTO | ||||
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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