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University of Diyala Digital Repository | المستودع الرقمي لجامعة ديالى
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2020
STUDYING THE EFFECT OF ADDING DIFFERENT CONCENTRATIONS OF ASTAXANTHIN AND ALLYL ISOTHIOCYANATE AND THEIR SYNERGISTIC ACTION IN LIPID OXIDATION AND SOME QUALITY CHARACTERISTICS FOR MINCED VEAL MEAT AT COLD STORAGE
Amera Mohammed saleh AL-Rubeii
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Ghufran Mansour Mohammed AL-Ghanimi
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Amera Mohammed saleh AL-Rubeii
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Ghufran Mansour Mohammed AL-Ghanimi
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2020
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