Effect of the level of textured soy protein (TSP) cooking and freezing on quality of buffalo meat burger [Egypt]
- Citation:
- Hussein, W. A., and L. A. H. El-Bedewy,
"Effect of the level of textured soy protein (TSP) cooking and freezing on quality of buffalo meat burger [Egypt]",
Bulletin of Faculty of Agriculture, Cairo Univ., vol. 37, 1986.
Abstract:
n/a
Notes:
n/a
