| 631 |
Effect of freezing and boiling on minerals content of six Egyptian beef organs |
1985 |
| 632 |
Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans |
1985 |
| 633 |
Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. |
1985 |
| 634 |
Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. |
1985 |
| 635 |
Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. |
1985 |
| 636 |
Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans. |
1985 |
| 637 |
Lipolysis and fractionation of triglycerides by Argentation-TLC in lard and beef tallow mixtures
|
1985 |
| 638 |
Production of soybean proteins, Technical Bulletin, |
1984 |
| 639 |
Changes in lipid fractions of chicken broiler tissues and their fatty acid composition during chilling freezing and cooking |
1983 |
| 640 |
Changes in lipid fractions of chicken broiler tissues and their fatty acid composition during chilling freezing and cooking |
1983 |
هل لديك سؤال ؟
