THE EFFECT OF THE NONABSORBABLE ANTIOXIDANT, ANOXOMER, ON THE STABILITY OF WHITE AND DARK CHICKEN EMULSION STORED AT -27`C FOR UP TO 36 CHICKEN EMULSION STORED AT -27`C FOR UP TO 36

IBRAHIM AHMED IBRAHIM2022-06-022022-06-026704https://drepo.sdl.edu.sa/handle/20.500.14154/61340en-USTHE EFFECT OF THE NONABSORBABLE ANTIOXIDANT, ANOXOMER, ON THE STABILITY OF WHITE AND DARK CHICKEN EMULSION STORED AT -27`C FOR UP TO 36 CHICKEN EMULSION STORED AT -27`C FOR UP TO 36Thesis