عناصر مشابهة

• THE EFFECT OF AMMONIA CONCENTRATION AND EXPOSURE TIME ON THE QUALITY OF MUSCLE TISSUES
  بواسطة: Al Shathry, Abd Alaziz Abd Allah Al Sahal منشور: (1995)
• total amount of protein in Lilium longiflorun thunb easter lily styles from 2 days pre-anthesis to 10 days post-anthesis
  بواسطة: Al Ghamdi, Abd Allah Salih منشور: (1979)
• Chemical, Physical, and Sensory Properties of Fermented Sausages Prepared from Mutton and Poultry
  بواسطة: Al Ohaidib, Abd Alaziz I. منشور: (1995)
• MICROBIOLOGICAL QUALITY AND SAFETY OF ZOO FOOD
  بواسطة: Al Sheddy, Ibraheem Abd Alrahman منشور: (1988)
• CHEMICAL, MICROBIOLOGICAL,AND SENSORy CHARACTERISTICS OF FRESH AND PROCESSED LAMB MEAT AS AFFECTED BY THE ADDITION OF SODIUM OR POTASSIUM LACTATE
  بواسطة: Al Sheddy, Ibraheem Abd Alrahman منشور: (1994)