Effect of Some Gum-Hydrate and Partial Replacement of Animal Fats by Olive Oil on Quality Parameters of Low Fat Meat Emulsions. مجلة للعلوم الزراعية [Internet]. 2021 Jul. 1 [cited 2026 Jun. 18];36(1). Available from: https://journal.damascusuniversity.edu.sy/index.php/agrj/article/view/189