Improvement of Red Tuna Luncheon Quality Attributes
The main goal of such research was to produce a high quality fishery product such as luncheon from low value fish species like red tuna fish, low demand fish in Egypt, using various amount of chickpea flour and beef fat in the recipe to improve its consuming and protective properties and produce spe...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
Mansoura University, Faculty of Agriculture
2023-01-01
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| シリーズ: | Journal of Food and Dairy Sciences |
| 主題: | |
| オンライン･アクセス: | https://jfds.journals.ekb.eg/article_282122_e87b9dd359332e0fcb36bfeae79ff423.pdf |
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