Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

Italian Journal of Animal Science - Tập 20 Số 1 - Trang 762-776 - 2021
Mohamed T. El‐Saadony1, Mohamed E. Abd El‐Hack2, Ayman A. Swelum3,4, Saad I. Al-Sultan5, Waleed Rizk El‐Ghareeb5,6, Elsayed O.S. Hussein3, Hani Ba-Awadh3, Behairy A. Akl1, Maha M. Nader1
1Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
2Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
3Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
4Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
5Department of Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa, Saudi Arabia
6Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt

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