Effect of certain processing methods on phospholipid components in rabbit meat

Faculty of Agriculture

Assiut University

Effect of certain processing methods on phospholipid components in rabbit meat

Research Authors
Youssef, M. K. E., Abou-El-Hawa, S. H., El-Rify, M. N. and Khalifa, A. H.
Research Department
Department of Food Science and Technology
Research Journal
Proceedings of the 38th International Congress of Meat Science and Techn Clermont-Ferrand, France.
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
3
Research Vol
., Vol. 6
Research Year
1992
Research Pages
pp. 1255-1258