عناصر مشابهة

• THE EFFECTS OF TEMPERATURE pH AND BACTERIAL GROWTH ON VIRUSES IN GROUND BEEF
  بواسطة: Al Dagal, Mosffer Mohammed منشور: (1993)
• MICROBIOLOGICAL HAZARDS IN SOME MEAT PRODUCTS
  بواسطة: Al Zayer, Sameer Ahmad Mohamed منشور: (2011)
• A survey of N-Nitrosamines in meat and meat containing foods and their reduction using different treatments and additives
  بواسطة: Al Maseimi, Ola Darweesh Ali منشور: (2013)
• Microbiological investigations of meat serving establishments
  بواسطة: Abo Alenaen, Neveen Hassan Esmaeil منشور: (2002)
• 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)