Effect of genotype, keeping practice "in vivo" and natural antioxidants "post mortem" on the chemical composition of chicken meat and pork

Latif Abd El-Alim Suzan Saad
Effect of genotype, keeping practice "in vivo" and natural antioxidants "post mortem" on the chemical composition of chicken meat and pork.
[Thesis] (Unpublished)

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Item Type: Thesis (Doktori értekezés)
Creators: Latif Abd El-Alim Suzan Saad
Subjects: 01. Natural sciences
01. Natural sciences > 01.06. Biological sciences
Divisions: Doctoral School of Biology
Tudományterület / tudományág: Natural Sciences > Biology
Nyelv: English
Date: 1997
Additional Information: Kandidátusi értekezés ; Terjedelem: X, 106 lev. 43 t.
Uncontrolled Keywords: Biológia
Item ID: 4359
Date Deposited: 2022. Apr. 01. 10:17
Last Modified: 2022. Apr. 01. 10:17
Depository no.: B 3554
URI: https://doktori.bibl.u-szeged.hu/id/eprint/4359
Defence/Citable status: Defended.

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