EFFECT OF USING FLAXSEED MEAL ON CHEMICAL AND TECHNOLOGICAL PROPERTIES OF PROCESSED MEAT
REHAB MOUSTAFA HAFEZ HAMIDO;
Abstract
There is a considerable body of evidence demonstrating that the regular consumption of n-3 polyunsaturated fatty acids (PUFA) as fish, fish oil, or vegetable oil, is associated with significant health benefits in cardiovascular disease (Hu 2001) and rheum
Other data
| Title | EFFECT OF USING FLAXSEED MEAL ON CHEMICAL AND TECHNOLOGICAL PROPERTIES OF PROCESSED MEAT | Other Titles | أثر استخدام كسب بذرة الكتان على الخواص الكيميائية والتكنولوجية للحوم المصنعة | Authors | REHAB MOUSTAFA HAFEZ HAMIDO | Keywords | EFFECT OF USING FLAXSEED MEAL ON CHEMICAL AND TECHNOLOGICAL PROPERTIES OF PROCESSED MEAT | Issue Date | 2009 | Description | There is a considerable body of evidence demonstrating that the regular consumption of n-3 polyunsaturated fatty acids (PUFA) as fish, fish oil, or vegetable oil, is associated with significant health benefits in cardiovascular disease (Hu 2001) and rheum |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 94317r2160.pdf | 307.58 kB | Adobe PDF | View/Open |
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