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.

MOHAMMAD QASSIM SULTAN2022-06-012022-06-015591https://drepo.sdl.edu.sa/handle/20.500.14154/57557en-USTHE EFFECT OF THE NONABSORBABLE ANTIOXIDANT ANOXOMER ON LIPID OXIDATION IN COOKED AND UNCOOKED WHITE AND DARK CHICKEN MEAT EMULSION STORED AT 4 CENTIGRADE DEGREE.Thesis