| 9741 |
Studies on tenderization and quality improvement of camel meat. 1- Sensory evaluation of steaks injected by fat mixtures |
قسم علوم وتكنولوجيا الاغذية |
1968 |
| 9742 |
A simplified method for the determination of sterilization value in canned beef |
قسم علوم وتكنولوجيا الاغذية |
1967 |
| 9743 |
A simplified rapid method for the determination of fat in Foods |
قسم علوم وتكنولوجيا الاغذية |
1967 |
| 9744 |
Chemical changes accompanying bacterial lipolytic activity in Butter fat |
قسم الالبان |
1967 |
| 9745 |
Connective tissue as an index of meat quality and palatability characteristics of various locally consumed meats |
قسم علوم وتكنولوجيا الاغذية |
1967 |
| 9746 |
Factors affecting milk lipases activity |
قسم الالبان |
1967 |
| 9747 |
Lipolytic activity in derby cheese ripening |
قسم الالبان |
1967 |
| 9748 |
Relationship of arthropod predators to crop damage inflicted by the sugarcane borer in Louisiana sugarcane fields |
قسم وقاية النبات |
1967 |
| 9749 |
The influence of heating (40 – 100 °C) on the gross chemical composition of camel meat |
قسم علوم وتكنولوجيا الاغذية |
1967 |
| 9750 |
Toxicity of different fungicides against Urocystis cepulae (Frost) Liro. Bull. Sci. & Tech |
قسم أمراض النبات |
1966 |
هل لديك سؤال ؟
