The effect of the fat percentage and liver type in the stability and pH value of locally prepared Liver pate

Autor:	Hamzeh, A., Abdulhakim Azizieh, Yazagy, S.
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0e8b50b37aecfa5d789e6d102beefdd1 http://www.scopus.com/inward/record.url?eid=2-s2.0-84964579583&partnerID=MN8TOARS Zobrazit plný text záznamu