Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis

por Foh, Mohamed Beva Kelfala, Amadou, Issoufou, Foh, Betty Mabel, Kamara, Mohamed Tabita, Xia, Wenshui
Publicado 2010

Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep

por Li, Xiu, Amadou, Issoufou, Zhou, Guang-Yun, Qian, Li-Yan, Zhang, Jian-Ling, Wang, Dong-Liang, Cheng, Xiang-Rong
Publicado 2020