Effects of green tea extract on color and lipid oxidation in ground beef meat
Other Title(s)
تأثيرات مستخلص الشاي الأخضر على اللون و أكسدة الدهون في اللحم البقري المثروم
Source
Tikrit Journal for Agricultural Sciences
Issue
Vol. 13, Issue 1 (31 Mar. 2013), pp.351-354, 4 p.
Publisher
Tikrit University College of Agriculture
Publication Date
2013-03-31
Country of Publication
Iraq
No. of Pages
4
Main Subjects
Topics
American Psychological Association (APA)
Mustafa, Faysal Ali. 2013. Effects of green tea extract on color and lipid oxidation in ground beef meat. Tikrit Journal for Agricultural Sciences،Vol. 13, no. 1, pp.351-354.
https://search.emarefa.net/detail/BIM-755505
Modern Language Association (MLA)
Mustafa, Faysal Ali. Effects of green tea extract on color and lipid oxidation in ground beef meat. Tikrit Journal for Agricultural Sciences Vol. 13, no. 1 (2013), pp.351-354.
https://search.emarefa.net/detail/BIM-755505
American Medical Association (AMA)
Mustafa, Faysal Ali. Effects of green tea extract on color and lipid oxidation in ground beef meat. Tikrit Journal for Agricultural Sciences. 2013. Vol. 13, no. 1, pp.351-354.
https://search.emarefa.net/detail/BIM-755505
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-755505
