Lipid oxidation as a quality indicator in meats for five local fresh fish
Other Title(s)
أكسدة الدهون كمؤشر جودة في اللحوم لخمسة الأسماك الطازجة المحلية
Source
Tikrit Journal for Agricultural Sciences
Issue
Vol. 2013, Issue (s) (31 Dec. 2013), pp.8-14, 7 p.
Publisher
Tikrit University College of Agriculture
Publication Date
2013-12-31
Country of Publication
Iraq
No. of Pages
7
Main Subjects
Topics
American Psychological Association (APA)
Khidr, Zayd Khalaf& al-Jaf, Bahrouz Muhammad Amin& Salih, Hatim Hassun. 2013. Lipid oxidation as a quality indicator in meats for five local fresh fish. Tikrit Journal for Agricultural Sciences،Vol. 2013, no. (s), pp.8-14.
https://search.emarefa.net/detail/BIM-756314
Modern Language Association (MLA)
Khidr, Zayd Khalaf…[et al.]. Lipid oxidation as a quality indicator in meats for five local fresh fish. Tikrit Journal for Agricultural Sciences No. (s) (Dec. 2013), pp.8-14.
https://search.emarefa.net/detail/BIM-756314
American Medical Association (AMA)
Khidr, Zayd Khalaf& al-Jaf, Bahrouz Muhammad Amin& Salih, Hatim Hassun. Lipid oxidation as a quality indicator in meats for five local fresh fish. Tikrit Journal for Agricultural Sciences. 2013. Vol. 2013, no. (s), pp.8-14.
https://search.emarefa.net/detail/BIM-756314
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-756314
