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235292

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

Article

Last updated: 28 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

DOI

10.21608/ejarc.2002.235292

Authors

First Name

H.

Last Name

Hemeida

MiddleName

H.

Affiliation

Food Technology Department. Faculty of Agriculture, Cairo University

Email

-

City

-

Orcid

-

First Name

S.

Last Name

El-Naggar

MiddleName

M.

Affiliation

Meat and Fish Research Department, Agriculture Research Center, Cairo

Email

-

City

-

Orcid

-

First Name

S.

Last Name

El-Magoli

MiddleName

B.

Affiliation

Food Technology Department. Faculty of Agriculture, Cairo University

Email

-

City

-

Orcid

-

Volume

53

Article Issue

4

Related Issue

33902

Issue Date

2002-10-01

Receive Date

2022-05-07

Publish Date

2002-10-01

Page Start

595

Page End

612

Print ISSN

2812-4847

Online ISSN

2812-4855

Article File

EJARC_Volume 53_Issue 4_Pages 595-612.pdf

PDF . 3.1MB

Link

https://ejarc.journals.ekb.eg/article_235292.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=235292

Order

235,292

Type

Research articles

Type Code

2,144

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Sciences

Publication Link

https://ejarc.journals.ekb.eg/

MainTitle

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

Details

Type

Article

Created At

23 Jan 2023