دراسات على بعض منتجات اللحوم المصنعة
Hamdy Abd El-Azeem Abo El-Azm;
Abstract
The foodservice industry continues to evaluate new ingredients and technologies for producing low-fat ground meat and beefbmger. The primary ingredient currently being used in these products is carrageenan, but not everyone is satisfied with its performance, availability, or price
Other data
| Title | دراسات على بعض منتجات اللحوم المصنعة | Authors | Hamdy Abd El-Azeem Abo El-Azm | Issue Date | 2002 |
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