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Author: Ibrahim Khalifa
2 Articles are founded.
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs
Food Sci Anim Resour 2022;42(4):689-711.
https://doi.org/10.5851/kosfa.2022.e30
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https://doi.org/10.5851/kosfa.2022.e30
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
Food Sci Anim Resour 2019;39(5):704-724.
https://doi.org/10.5851/kosfa.2019.e40
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https://doi.org/10.5851/kosfa.2019.e40