Preparing and Evaluation of New Nutritious Products from Quail Meat

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Preparing and Evaluation of New Nutritious Products from Quail Meat"
written by Manar M. Farag, Nadia A. Abd-El-Aziz, Afaf M. Ali,
published by Food and Nutrition Sciences, Vol.12 No.9, 2021

has been cited by the following article(s):

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[1]	Demand for white meats among working households of a tertiary institution in Nigeria
	Western Balkan Journal of …, 2022

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[1]	Effects of dietary mannan oligosaccharides and coated calcium butyrate on performance, carcass parameters, blood biochemistry and meat quality of growing Japanese quails Spanish Journal of Agricultural Research, 2023 DOI:10.5424/sjar/2023214-20367

[2]	Demand for white meats among working households of a tertiary institution in Nigeria Western Balkan Journal of Agricultural Economics and Rural Development, 2022 DOI:10.5937/WBJAE2202101A

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