Changes in gross chemical composition, amino acid composition and mineral content in Hubbard chicken tissues during boiling and frying

Faculty of Agriculture

Assiut University

Changes in gross chemical composition, amino acid composition and mineral content in Hubbard chicken tissues during boiling and frying

Research Authors
Youssef, M. K. E. & Mohamed, R. A. Rashwan.
Research Department
Department of Food Science and Technology
Research Journal
International Congress of Meat Science & Techn.
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Rank
3
Research Year
1988