Hemeida, H., El-Naggar, S., El-Magoli, S. (2002). UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES. test, 53(4), 595-612. doi: 10.21608/ejarc.2002.235292
H. H. Hemeida; S. M. El-Naggar; S. B. El-Magoli. "UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES". test, 53, 4, 2002, 595-612. doi: 10.21608/ejarc.2002.235292
Hemeida, H., El-Naggar, S., El-Magoli, S. (2002). 'UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES', test, 53(4), pp. 595-612. doi: 10.21608/ejarc.2002.235292
Hemeida, H., El-Naggar, S., El-Magoli, S. UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES. test, 2002; 53(4): 595-612. doi: 10.21608/ejarc.2002.235292

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

Egyptian Journal of Agricultural Sciences
Volume 53, Issue 4, October 2002, Pages 595-612    PDF (2.95 M)
Document Type: Research articles
DOI: 10.21608/ejarc.2002.235292
Authors
H. H. Hemeida1; S. M. El-Naggar2; S. B. El-Magoli1
1Food Technology Department. Faculty of Agriculture, Cairo University
2Meat and Fish Research Department, Agriculture Research Center, Cairo
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