عناصر مشابهة

• POLYPHENOL OXIDASE INHIBITION BY GLUCOSE OXIDASE IN PINK SHRIMP (Pandalus borealis
  بواسطة: Al Jassir, Mohammed S. H. منشور: (1987)
• Dephosphorylation and Aromatic Substitution in Functional Surfactants, Micelles in Ethylene Glycol-Water, and Microemulsions Containing Functional Surfactant
  بواسطة: Hamed, Fareed H. منشور: (1981)
• Quantification of polyphenols, a-Tocopherol and Some other Components in Olive Oil and Leaves by Means of Optical Absorption and Fluorescence Spectroscopy. A Way to Distinguish Between Olive Oil Produced in jordan from Irrigated and non-Irrigated Area's
  بواسطة: Al Wardat, Amer W. منشور: (2013)
• Constraints Faced by Small Ethnic Food Businesses in Implementing Food Safety Management Systems (FSMS) in London
  بواسطة: Al Seadi, Hamad Abd Allah منشور: (2013)
• MICROBIOLOGICAL QUALITY AND SAFETY OF ZOO FOOD
  بواسطة: Al Sheddy, Ibraheem Abd Alrahman منشور: (1988)