Connective tissue as an index of meat quality and palatability characteristics of various locally consumed meats

Connective tissue as an index of meat quality and palatability characteristics of various locally consumed meats

Research Authors
Lotfi, A.Y. and Youssef, M.K.E.
Research Department
Department of Food Science and Technology
Research Journal
Food Sci. & Technology Department
Research Member
Mohamed Kamal El-Sayed Yussef
Research Pages
1-24
Research Publisher
Assiut University
Research Rank
2
Research Year
1967