The effect of adding Malva Parviflora leaves powder to improve the quality and nutritive value of beef sausage at refrigerated storage.
The study was conducted to discover the nutritional quality of Malva parviflora leaves powder (MPLP) thanks to its richness in protein and nutritious minerals. Moreover, MPLP was incorporated in the manufacture of beef sausage at different levels (0.5%, 1%, and 1.5%) to measure its effect on the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
South Valley University
2023-12-01
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| Series: | SVU-International Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | https://svu.journals.ekb.eg/article_333105.html |