Statistics for Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
Total visits
| views | |
|---|---|
| Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties | 2 |
Total visits per month
| views | |
|---|---|
| October 2024 | 0 |
| November 2024 | 0 |
| December 2024 | 0 |
| January 2025 | 0 |
| February 2025 | 1 |
| March 2025 | 1 |
| April 2025 | 0 |