CHEMICAL, MICROBIOLOGICAL, AND SENSORY CHARACTERISTICS OF FRESH AND PROCESSED LAMB MEAT AS AFFECTED BY THE ADDITION OF SODIUM OR POTASSIUM LACTATE.

IBRAHEEM ABDULRAHMAN SHEDDY2022-06-012022-06-012992https://drepo.sdl.edu.sa/handle/20.500.14154/55211en-USCHEMICAL, MICROBIOLOGICAL, AND SENSORY CHARACTERISTICS OF FRESH AND PROCESSED LAMB MEAT AS AFFECTED BY THE ADDITION OF SODIUM OR POTASSIUM LACTATE.Thesis