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 Member
Salah Hassanein Mohamed Abouelhawa
Research Vol
Vol. 6
Research Year
1992
Research Pages
1251-1254