Quality characteristics of low fat meat balls as affected by date seed powder, wheat germ and pumpkin flour addition

Citation:
Ammar, A. S. M., E. - S. A. A. El-Hady, and M. M. A. El-Razik, "Quality characteristics of low fat meat balls as affected by date seed powder, wheat germ and pumpkin flour addition", PAK. J. FOOD SCI., , vol. 24, issue 4, pp. 175-185, 2014.
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