[1]
Sajja Adnan Abdul Hamid Al-Zaidan, Khadeeja Sadiq Jaffer Al- Hussainy, “STUDYING THE ANTIOXIDANT ACTIVITY OF OREGANO AND MAUI ROSE POWDERS AND THEIR EFFECT ON LIPID OXIDATION INDICATORES OF COLD-PRESERVED BEEF LUNCHEON”, Brit. Jour. of Glob. Eco. and Sust. Deve., vol. 13, pp. 87–100, Feb. 2023.