-
verified
Effect of Incorporation of whey Protein Concentrate on Quality Characteristic of Buffalo Meat Emulsion Sausage
ISSN: 1927 - 520X
Publisher: author
Ask your question from Effect of Incorporation of whey Protein Concentrate on Quality Characteristic of Buffalo Meat Emulsion Sausage
International Category Code (ICC):
ICC-0202
Publisher: Lifescience Global Inc.
eISSN
:
1927 - 520X
VALID
ISSN Validator
International Journal Address (IAA):
IAA.ZONE/192710460520X
Call for paper for Next Round:
Deadline: 14 December *Extended
Result Notification: 24 December