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Influence of high concentrations of dietary vitamin E C and fat on the performance and meat oxidative stability of heat - stressed broiler chicks during refrigerated storage
Influence of high concentrations of dietary vitamin E C and fat on the performance and meat oxidative stability of heat - stressed broiler chicks during refrigerated storage
Prof. Fathallah Karimzadeh
Courses Taught
Acoustic assessment and providing a solution to reduce the sound level in the POY unit
Projects
Bita Moravejalahkami
سعید زمانی / Saed Zamini
International Journal Papers
ECT workshop-The interplay between atomic and nuclear physics to study exotic nuclei
Ali Maleki-علی مالکی
H. Karimi
N-Bromo Reagent Mediated Oxidation of Urazoles to Their Corresponding Triazolinediones under Mild and Heterogeneous Conditions.
Evaluation of Nanostructure, optical absorption, and thermal behavior of poly(vinyl alcohol)/poly (N-vinyl-2-pyrrolidone) based nanocomposite films containing coated SiO2 nanoparticles with citric acid and l(+)-ascorbic acid
A simple and environmentally friendly method for surface modification of ZrO2 nanoparticles by biosafe citric acid as well as ascorbic acid (vitamin C) and its application for the preparation of poly(vinyl chloride) nanocomposite films