عناصر مشابهة

• 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)
• Characterization of Bacterial Communities in Palestinian Lamb Meat by Phenotyping and 16S Rrna Gene Sequence Analysis
  بواسطة: حمدان، محمود منشور: (2020)
• COMPARATIVE ANALYSIS OF THE CAPILLARY TUBE METHOD AND AN ADENOSINE TRIPHOSPHATE (ATP) METHOD FOR ESTIMATING BACTERIAL COUNTS AND SPOILAGE POTENTIAL IN SEAFOOD
  بواسطة: Bin Jasass, Fahad M. R. منشور: (2001)
• Predicting Carcass Fat and Lean in Lambs Using Total Body Electrical Conductivity (TOBEC)
  بواسطة: Al Owaimer, Abd Allah Nasser منشور: (1994)
• Isolation of salmonella and escherichia coli 0157: H7 from fresh meat of turkey and imported frozen cattle meat with emphasis on isolation of salmonella from poultry eggs
  بواسطة: Al Karablieh, Issam منشور: (2001)