عناصر مشابهة

• MICROBIOLOGICAL QUALITY AND SAFETY OF ZOO FOOD
  بواسطة: Al Sheddy, Ibraheem Abd Alrahman منشور: (1988)
• STUDIES ON THE ONSET OF WARMERD-OVER FLAVOR IN GROUND BEEF PRODUCTS AND THE USE OF M-S BASED ELECTRONIC NOSE IN DIFFERNTIATING BEEF PRODUCTS
  بواسطة: Mulla, Zohair S. منشور: (2002)
• Hormonal residues in poultry meat and effect of some methods of preservation on it
  بواسطة: El Shorbagy, Ibrahim M. I. منشور: (1997)
• A METHOD FOR THE IMMOBILIZATION OF XANTHINE OXIDASE IN CA-ALGINATE MEMBRANES TO MEASURE HYPOXANTHINE CONCENTRATION IN ORDER TO ASSESS FLESH FOOD QUALITY
  بواسطة: Al Awfy, Hamad. A منشور: (1986)
• AN ANALYSIS OF DEMOGRAPHIC FACTORS AND THE DENTAL SERVICES MIX FOR AN INSURED POPULATION IN MASSACHUSETTS
  بواسطة: Al Jammaz, Abd Almohsen Abd Allah منشور: (1997)