Article · Journal · 2017

Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing

Food Science and Technology

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 2nd percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Ngozi C. OkoronkwoFirst author
- University of Nigeria (NG)
as printed: Okoronkwo N. C.
Eze J. I.
Ene I. N.Senior author