Improving the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties by using kiwi and pineapple extracts | Heba Hussein Saleh Abdel-Naeem

Improving the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties by using kiwi and pineapple extracts

Citation:: Abdel-Naeem, H. H. S., A. G. Abdelrahman, K. Imre, A. Morar, V. Herman, and N. A. Yassien, " Improving the structural changes, electrophoretic pattern, and quality attributes of spent hen meat patties by using kiwi and pineapple extracts", Foods , vol. 11, issue 21 , pp. 3430, 2022.