THE TRADITIONAL EGYPTIAN LUNCHEON 1-QUALITY ATTRIBUTES OF MARKET PRODUCT
Sixty samples of the market traditional luncheon Sausage filled into permeable cellulose casing Were examined. The normal accepted organoleptic attributes as regard, colour, flavour, surface Skin, and the slice properties were determined as; Normal cure, fleshy cure, fine and fine with good Binding...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Cairo University, Faculty of Veterinary Medicine
2001-04-01
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| Seria: | Veterinary Medical Journal - Giza |
| Dostęp online: | https://vmjg.journals.ekb.eg/article_372094_bacbbe6342d55788a1b31a7ec1e125a7.pdf |
| Etykiety: |
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