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تاثير الاستازانثين ASTAXANTHIN والاليل ايزوثايوسيانيت Allyl isothiocyanate على اكسدة الدهون وبعض الصفات النوعية للحم البقر المفروم المبرد == Effect of Astaxanthin & Allyl Isothiocyanate on Lipid oxidation & quality Characteristics of ground Chilled Beef Meat

Author name: غفران منصور محمد الغانمي
Supervisor name: اميرة محمد صالح الربيعي
General topic: Agricultural sciences
Specific topic: Zoology - Production
Degree: Master
University: University of Baghdad - College Of Agricultural Engineering Sciences - Department Of Animal Production
Language: Arabic
University location: Baghdad
First pages: T84957 - p.pdf
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