Authors: ABUTARBOUSH HM ALKAHTANI HA ATIA M ABOUARAB AA BAJABER AS ELMOJADDIDI MA

Citation: Hm. Abutarboush et al., SENSORY AND MICROBIAL QUALITY OF CHICKEN AS AFFECTED BY IRRADIATION AND POSTIRRADIATION STORAGE AT 4.O-DEGREES-C, Journal of food protection, 60(7), 1997, pp. 761-770

Authors: ABUTARBOUSH HM ALKAHTANI HA ATIA M ABOUARAB AA BAJABER AS ELMOJADDIDI MA

Citation: Hm. Abutarboush et al., IRRADIATION AND POSTIRRADIATION STORAGE AT 2+ -2-DEGREES-C OF TILAPIA(TILAPIA-NILOTICA X ILAPIA-AUREA) AND SPANISH MACKEREL (SCOMBEROMORUSCOMMERSON) - SENSORY AND MICROBIAL ASSESSMENT/, Journal of food protection, 59(10), 1996, pp. 1041-1048

Authors: ALKAHTANI HA ABUTARBOUSH HM BAJABER AS ATIA M ABOUARAB AA ELMOJADDIDI MA

Citation: Ha. Alkahtani et al., CHEMICAL-CHANGES AFTER IRRADIATION AND POSTIRRADIATION STORAGE IN TILAPIA AND SPANISH MACKEREL, Journal of food science, 61(4), 1996, pp. 729-733

Authors: ALKAHTANI HA ABOUARAB AA

Citation: Ha. Alkahtani et Aa. Abouarab, COMPARISON OF PHYSICAL, CHEMICAL, AND FUNCTIONAL-PROPERTIES OF MORINGA-PEREGRINA (AL-YASSAR OR AL-BAN) AND SOYBEAN PROTEINS, Cereal chemistry, 70(6), 1993, pp. 619-626