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About this Agricultural and Biological Sciences article
Quality and Shelf Life Evaluation of Fermented Sausages of Buffalo Meat with Different Levels of Heart and Fat by S. Ahmad; P.K. Srivastava is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- S. Ahmad; P.K. Srivastava
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2007
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)