EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY.

Autor:	Abd El-Rahman, Eman S., Abdulla, G., El-Araby, Gada M., El-Nemr, S.E., El-Shourbagy, Gehan A.
Předmět:	MEAT quality MORINGA oleifera MORINGA LUNCHEONS BUTYLATED hydroxytoluene GALLIC acid
Zdroj:	Zagazig Journal of Agricultural Research; 2019, Vol. 46 Issue 6B, p2307-2316, 10p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu