The effect of adding Malva Parviflora leaves powder to improve the quality and nutritive value of beef sausage at refrigerated storage.
The study was conducted to discover the nutritional quality of Malva parviflora leaves powder (MPLP) thanks to its richness in protein and nutritious minerals. Moreover, MPLP was incorporated in the manufacture of beef sausage at different levels (0.5%, 1%, and 1.5%) to measure its effect on the...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
South Valley University
2023-12-01
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| Серии: | SVU-International Journal of Veterinary Sciences |
| Предметы: | |
| Online-ссылка: | https://svu.journals.ekb.eg/article_333105.html |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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