| 681 |
Studies on tenderization and quality improvement of camel meat. 1- Sensory evaluation of steaks injected by fat mixtures |
1968 |
| 682 |
A simplified method for the determination of sterilization value in canned beef |
1967 |
| 683 |
A simplified rapid method for the determination of fat in Foods |
1967 |
| 684 |
Connective tissue as an index of meat quality and palatability characteristics of various locally consumed meats |
1967 |
| 685 |
The influence of heating (40 – 100 °C) on the gross chemical composition of camel meat |
1967 |
| 686 |
A simplified enzymatic method for the determination of connective tissue in meat and meat products |
1966 |
| 687 |
A study on the purification of molasses |
1966 |
| 688 |
Comparative study concerning chemical and bacteriological evaluations of locally manufactured and imported dry and semi-dry sausages |
1966 |
| 689 |
Some aspects concerning physical and chemical characteristics of beef and buffalo tallows |
1966 |
| 690 |
Some aspects concerning the corrosion and sulphur staining of tinplate in stored canned beef |
1966 |
هل لديك سؤال ؟
