Food Heritage: Proximate Composition Analysis of Forelegs of Steers (“Oxen”) and Their Pharaonic Cultural Context
Reports
Food Heritage: Proximate Composition Analysis of Forelegs of Steers (“Oxen”) and Their Pharaonic Cultural Context
Reports
Food Heritage: Proximate Composition Analysis of Forelegs of Steers (“Oxen”) and Their Pharaonic Cultural Context

Abstract

Research manuscript.

How to Cite

Salem, E. A., Hewedi, M. M., Abdalla, A., Fahim, T. & Khalil, F., (2018) “Food Heritage: Proximate Composition Analysis of Forelegs of Steers (“Oxen”) and Their Pharaonic Cultural Context”, Journal of Ancient Egyptian Interconnections 20(1), 58-70.

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Authors

Eslam Adel Attaallah Mohammed Salem (Fayoum University)
Mahmoud M. Hewedi (Fayoum University)
Aly Abdalla (Helwan University)
Tamer Fahim (Fayoum University)
Fatma Khalil (South Valley University)

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Publication details

Pages 58-70

Dates

Published 2018-11-27

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All rights reserved

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This article has been peer reviewed.

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