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.A
Research Department
Department of Food Science and Technology
Research Journal
International Congress of Meat Science & Technology,
Research Member
Ahmed Hamid Abdel-Ghani Khalifa
Research Rank
3
Research Year
1992