STUDIES ON TEXTURE OF SOME FOODS
WAEL ABDEL- RAFEE MAHMOUD;
Abstract
In this study, beef and camel meat were evaluated through determine. The previous meat (beef and camel) were used to prepare burger and sausage blends at different ratios of defatted soybean flour (control and 20%) use in producing burger and sausage, in
Other data
| Title | STUDIES ON TEXTURE OF SOME FOODS | Other Titles | دراســــات علي قــــوام بعض الأغذية | Authors | WAEL ABDEL- RAFEE MAHMOUD | Keywords | STUDIES ON TEXTURE OF SOME FOODS | Issue Date | 2004 | Description | In this study, beef and camel meat were evaluated through determine. The previous meat (beef and camel) were used to prepare burger and sausage blends at different ratios of defatted soybean flour (control and 20%) use in producing burger and sausage, in |
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