Influence of certain processing methods on the essential amino acids content of rabbit meat,

Faculty of Agriculture

Assiut University

Influence of certain processing methods on the essential amino acids content of 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. 1251-1254