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Dr. basem adulah
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The effect of garlic, coriander and paprika on lipid oxidation in beef frankfurters
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Dr. basem adulah
Published Research
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The effect of garlic, coriander and paprika on lipid oxidation in beef frankfurters
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Research Title
The effect of garlic, coriander and paprika on lipid oxidation in beef frankfurters
Authors
Rand Al-Assaf and Basem Abdullah
Journal
Jordan Journal of Agricultural sciences
Volume & Page Numbers
3: 233-240
Publisher
Deanship of Academic Research, University of Jordan
Year
2007
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The effect of garlic, coriander and paprika on lipid oxidation in beef frankfurters.pdf
Content Type:
Announcement
Created at 12/27/2009 12:46 PM by basem adulah
Last modified at 2/2/2011 2:36 PM by SRDO Admin
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