IRIS
metadata only
Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Vendor Hygiene Practices, Temporal Variation, and Microbial Quality of Soya Kebabs Sold in Public and Private Basic Schools in Sunyani, Ghana.#269603
- In vitro propagation and Agrobacterium-mediated transformation of potato cv Desiree#445674
- Phenotypic evaluation data of International Chickpea varietal trial (ICVT) - Desi Kota for Year 2015-16#931686
- Enhanced Yield of GmJAG1-Edited Soybeans Accompanied by Improved Function of the Rhizosphere Microbiome.#317727
- Phenotypic evaluation data of International Chickpea varietal trial (ICVT) - Desi Sehore for Year 2015-16#931986
Record · ID 482825
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive