STUDIES ON THE CHEMICAL AND BIOLOGICAL PROPERTIES OF MEAT AS AFFECTED BY PROCESSING AND STORAGE
BID ALI ZAKI;
Abstract
eat is defined as those animal tissues which are suitable for use as food.
Freezing is considered the most common and adequate method for long term preservation of several kinds of food especially for animals protein sources.
This study has been conducted
Freezing is considered the most common and adequate method for long term preservation of several kinds of food especially for animals protein sources.
This study has been conducted
Other data
| Title | STUDIES ON THE CHEMICAL AND BIOLOGICAL PROPERTIES OF MEAT AS AFFECTED BY PROCESSING AND STORAGE | Other Titles | دراسات على الخواص الكيميائية والبيولوجية للحم بتاثير التصنيع والتخزين | Authors | BID ALI ZAKI | Keywords | STUDIES ON THE CHEMICAL AND BIOLOGICAL PROPERTIES OF MEAT AS AFFECTED BY PROCESSING AND STORAGE | Issue Date | 1998 | Description | eat is defined as those animal tissues which are suitable for use as food. Freezing is considered the most common and adequate method for long term preservation of several kinds of food especially for animals protein sources. This study has been conducted |
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