Structural changes in tenderized camel meat by using tumbling, marinading and different cooking temperatures: A scanning electron microscope study
2002
Hemeida, H.H. (Cairo Univ. (Egypt). Faculty of Agriculture)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 1225-1241
Язык
Английский
Примечание
Summaries (Ar, En)
7 fig. 1 table; 35 ref.
Тип
Summary
2004-08-15
AGRIS AP
Поставщик данных
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]