INFLUENCE OF MAILLARD REACTION ON LIPID OXIDATION IN A COOKED MEAT MODEL SYSTEM.
| dc.contributor.author | MOHAMMED A. FAWAZ | |
| dc.date | 1989 | |
| dc.date.accessioned | 2022-06-01T00:54:04Z | |
| dc.date.available | 2022-06-01T00:54:04Z | |
| dc.degree.department | M.SC. | |
| dc.identifier.other | 6787 | |
| dc.identifier.uri | https://drepo.sdl.edu.sa/handle/20.500.14154/54293 | |
| dc.language.iso | en_US | |
| dc.publisher | Saudi Digital Library | |
| dc.title | INFLUENCE OF MAILLARD REACTION ON LIPID OXIDATION IN A COOKED MEAT MODEL SYSTEM. | |
| dc.type | Thesis | |
| sdl.thesis.level | Master | |
| sdl.thesis.source | SACM - United States of America |