Sajja Adnan Abdul Hamid Al-Zaidan, Khadeeja Sadiq Jaffer Al- Hussainy. (2023). STUDYING THE ANTIOXIDANT ACTIVITY OF OREGANO AND MAUI ROSE POWDERS AND THEIR EFFECT ON LIPID OXIDATION INDICATORES OF COLD-PRESERVED BEEF LUNCHEON. British Journal of Global Ecology and Sustainable Development, 13, 87–100. Retrieved from https://journalzone.org/index.php/bjgesd/article/view/240