SAFETY PARAMETERS AND QUALITY OF SOME GENETICALLY MODIFIED AND ORGANICALLY PRODUCED FOODS. معايير السلامة والجودة لبعض الأغذية المعدلة وراثياً والمنتجة عضوياً
ABDUL-MAGEED BAGASH ABDULLAH;
Abstract
The scope of this work stressed upon the safety, quality and nutritional parameters of both genetically modified and organically produced wheat flour by analyzing, evaluating and comparing commercial, raw and processed wheat flour samples (toast-pan bread
Other data
| Title | SAFETY PARAMETERS AND QUALITY OF SOME GENETICALLY MODIFIED AND ORGANICALLY PRODUCED FOODS. معايير السلامة والجودة لبعض الأغذية المعدلة وراثياً والمنتجة عضوياً | Authors | ABDUL-MAGEED BAGASH ABDULLAH | Keywords | SAFETY PARAMETERS AND QUALITY OF SOME GENETICALLY MODIFIED AND ORGANICALLY PRODUCED FOODS. معايير السلامة والجودة لبعض الأغذية المعدلة وراثياً والمنتجة عضوياً | Issue Date | 2008 | Description | The scope of this work stressed upon the safety, quality and nutritional parameters of both genetically modified and organically produced wheat flour by analyzing, evaluating and comparing commercial, raw and processed wheat flour samples (toast-pan bread |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.