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Effect of Low Temperature Preservation and Post-Thawing on Chemical Attributes of Buffen, Chevon and Chicken Meat

Tarique Ahmed Khokhar¹*, Atta Hussain Shah¹, Muneer Ahmed Jamali¹and Asghar Ali Kamboh²

...illed, frozen and thawed buffen, chevon and chicken meat samples. Nutritive values of chilled, frozen and thawed buffen sample also decreased with increasing storage period.

...

Pakistan Journal of Zoology

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Pakistan Journal of Zoology

December

Featuring

Effects of Different Quick-Freezing Methods and Storage Temperatures on the Content of Cryoprecipitated Blood Coagulation Factors in Fresh Plasma

Potential Role of Recombinant Capsid Protein of Dengue Virus Serotype 2 in the Development of an In-House Elisa Based Detection of Infection

Relationship Between Infant Non-Infectious Diarrhea and Polymorphism of Lactase Gene c/t13910, Lactase Activity and Intestinal Flora Structure

Evaluation of Anti-Diabetic Activity of Aqueous Extract of Gamma Irradiated Sesame Seeds

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