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Nombre de documents : 3.
2019
Prévisualisation |
Prévisualisation |
2018
Impact of cooking and refrigerated storage on 25-hydroxyvitamin D levels, quality characteristics and lipid peroxidation of the camel meat.
El Khasmi Mohammed, Tabite Rabab, Farh Mohamed, El Abbadi Najia, Riad Fouad, Tahri El Hassan, Abouhafs Rachid, Faye Bernard.
2018.
In : Recent advances in camelids biology, health and production : Proceedings of the 5th conference ISOCARD 2018. Sghiri Abdelmalek (ed.), Kichou Faouzi (ed.)
. Laâyoune : ISOCARD, 331-333.
ISBN 978-9920-36-565-9 Conference of the international society of camelid research and development ISOCARD 2018. 5, Laâyoune, Maroc, 12 Novembre 2018/15 Novembre 2018.
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