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Akademický článek
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Autor:
Hamad G; Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt., Amer A; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21544, Egypt., Kirrella G; Department of Food Control, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt., Mehany T; Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt., Elfayoumy RA; Department of Botany and Microbiology, Faculty of Science, Damietta University, Damietta 34511, Egypt., Elsabagh R; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt., Elghazaly EM; Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University, Matrouh 51511, Egypt., Esatbeyoglu T; Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany., Taha A; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt.; Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, 10257 Vilnius, Lithuania., Zeitoun A; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Dec 21; Vol. 12 (1). Date of Electronic Publication: 2022 Dec 21.