Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis

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dc.contributor.authorGogo, Lilian A.,
dc.contributor.authorOmwamba, Mary.,
dc.contributor.authorMahungu, Symon M...(et .al)
dc.date.accessioned2025-08-14T11:55:46Z
dc.date.available2025-08-14T11:55:46Z
dc.date.issued2018-01
dc.identifier.urihttps://doi.org/10.1002/fsn3.576
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/2969
dc.language.isoen
dc.publisherFood and Science Nutrition
dc.titlePrincipal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis
dc.typeArticle

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