Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts
- DOI
- 10.3390/foods11213430
- Published
- 2022-10-29
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods11213430,
title = {Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts},
author = {Heba H. S. Abdel-Naeem and Amal G. Abdelrahman and Kálmán Imre and Adriana Morar and Viorel Herman and Nabil A. Yassien},
year = {2022},
journal = {Foods},
doi = {10.3390/foods11213430},
url = {https://doi.org/10.3390/foods11213430}
}RIS
TY - JOUR TI - Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts AU - Heba H. S. Abdel-Naeem AU - Amal G. Abdelrahman AU - Kálmán Imre AU - Adriana Morar AU - Viorel Herman AU - Nabil A. Yassien PY - 2022 JO - Foods DO - 10.3390/foods11213430 UR - https://doi.org/10.3390/foods11213430 ER -
APA
Abdel-Naeem, H. H. S., Abdelrahman, A. G., Imre, K., Morar, A., Herman, V., & Yassien, N. A. (2022). Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts. Foods. https://doi.org/10.3390/foods11213430
Source records
- crossref · retrieved 2026-09-25T19:31:54.065Z