Muhammad Ali
Department of Biotechnology, University of Malakand, Chakdara, NWFP, Pakistan
Ikram Ullah
Department of Biotechnology, University of Malakand, Chakdara, NWFP, Pakistan
Saeed Ahmad
Department of Biotechnology, University of Malakand, Chakdara, NWFP, Pakistan
Hayat Khan
Department of Biotechnology, University of Malakand, Chakdara, NWFP, Pakistan
Haji Akbar
Department of Biotechnology, University of Malakand, Chakdara, NWFP, Pakistan
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How to cite this article
Muhammad Ali, Ikram Ullah, Saeed Ahmad, Hayat Khan and Haji Akbar, 2009. Effect of Commercial Kebab Frying on Physico-Chemical Parameters of the Tallow. Pakistan Journal of Nutrition, 8: 891-895.
DOI: 10.3923/pjn.2009.891.895
URL: https://scialert.net/abstract/?doi=pjn.2009.891.895
DOI: 10.3923/pjn.2009.891.895
URL: https://scialert.net/abstract/?doi=pjn.2009.891.895