THE EFFECT OF THE NONABSORBABLE ANTIOXIDANT ANOXOMER ON LIPID OXIDATION IN COOKED AND UNCOOKED WHITE AND DARK CHICKEN MEAT EMULSION STORED AT 4 CENTIGRADE DEGREE.

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dc.contributor.authorMOHAMMAD QASSIM SULTAN
dc.date1987
dc.date.accessioned2022-06-01T11:47:17Z
dc.date.available2022-06-01T11:47:17Z
dc.degree.departmentM.SC.
dc.identifier.other5591
dc.identifier.urihttps://drepo.sdl.edu.sa/handle/20.500.14154/57557
dc.language.isoen_US
dc.publisherSaudi Digital Library
dc.titleTHE EFFECT OF THE NONABSORBABLE ANTIOXIDANT ANOXOMER ON LIPID OXIDATION IN COOKED AND UNCOOKED WHITE AND DARK CHICKEN MEAT EMULSION STORED AT 4 CENTIGRADE DEGREE.
dc.typeThesis
sdl.thesis.levelMaster
sdl.thesis.sourceSACM - United States of America

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