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Fatty acids composition by(GC-ms) and most important physical chemicals parameters of seed oil pomegranate and grape

By: سوسن علي حميد محمد الحلفي

University: University of Basrah, College: الزراعة, Department: علوم الأغذية
The nutritional value and antioxidant activity of bay leaves(Laurusno bilis L.)

By: سوسن علي حميد محمد الحلفي

University: University of Basrah, College: الزراعة, Department: علوم الأغذية
Estimation of Benzoic acid and trace elements in some fresh food and processed foods in Basrah market- Iraq

By: سوسن علي حميد محمد الحلفي

University: University of Basrah, College: الزراعة, Department: علوم الأغذية
Use of essential oil for Nigella(Nigella sativa) and Spearmint (Mentha spicata)) to prolong shelf life duration of soft whit cheese

By: سوسن علي حميد محمد الحلفي

University: University of Basrah, College: الزراعة, Department: علوم الأغذية
Study of effect added natural antioxidant on physico chemical characteristics from corn oil used deep frying

By: سوسن علي حميد محمد الحلفي

University: University of Basrah, College: الزراعة, Department: علوم الأغذية
Study of effect added natural antioxidant on physicochemical characteristics from corn oil used deep frying

By: سوسن علي حميد محمد الحلفي

University: University of Basrah, College: الزراعة, Department: علوم الأغذية