| 9621 |
Chemical changes accompanying bacterial lipolytic activity in Butter fat |
قسم الالبان |
1967 |
| 9622 |
Connective tissue as an index of meat quality and palatability characteristics of various locally consumed meats |
قسم علوم وتكنولوجيا الاغذية |
1967 |
| 9623 |
Factors affecting milk lipases activity |
قسم الالبان |
1967 |
| 9624 |
Lipolytic activity in derby cheese ripening |
قسم الالبان |
1967 |
| 9625 |
Relationship of arthropod predators to crop damage inflicted by the sugarcane borer in Louisiana sugarcane fields |
قسم وقاية النبات |
1967 |
| 9626 |
The influence of heating (40 – 100 °C) on the gross chemical composition of camel meat |
قسم علوم وتكنولوجيا الاغذية |
1967 |
| 9627 |
Toxicity of different fungicides against Urocystis cepulae (Frost) Liro. Bull. Sci. & Tech |
قسم أمراض النبات |
1966 |
| 9628 |
A simplified enzymatic method for the determination of connective tissue in meat and meat products |
قسم علوم وتكنولوجيا الاغذية |
1966 |
| 9629 |
A study on the purification of molasses |
قسم علوم وتكنولوجيا الاغذية |
1966 |
| 9630 |
Comparative study concerning chemical and bacteriological evaluations of locally manufactured and imported dry and semi-dry sausages |
قسم علوم وتكنولوجيا الاغذية |
1966 |
هل لديك سؤال ؟
