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Publikováno v:
Advance Journal of Food Science and Technology. 5:1271-1274
The bioavailabilty of the Beef Based Dambu-nama (BBDN) were evaluated by the analysis of the amino acids, minerals, vitamins and proximate composition using four processing treatments. Samples of Beef Based Dambu-nama (BBDN) were processed using (4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b3ef94f1a453c2d4109d387c15e46f0
https://doi.org/10.19026/ajfst.5.3095
https://doi.org/10.19026/ajfst.5.3095
