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pro vyhledávání: '"Alaa M.S. Al-Baidhani"'
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 32, Iss 2 (2019)
This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and
Externí odkaz:
https://doaj.org/article/5b98d2f68b9b4e2ebeb27ddd12d4f4e0
