Fatty acid composition and oxidative stability of breast meatfrom broi translation - Fatty acid composition and oxidative stability of breast meatfrom broi Thai how to say

Fatty acid composition and oxidativ

Fatty acid composition and oxidative stability of breast meat
from broiler chickens supplemented with Moringa oleifera leaf meal
over a period of refrigeration
0/5000
From: -
To: -
Results (Thai) 1: [Copy]
Copied!
องค์ประกอบกรดไขมันและเสถียรภาพ oxidative ของเนื้อเต้านมจากไก่เสริม ด้วยอาหารมะรุม oleifera ใบไม้ระยะเวลาของการแช่แข็ง
Being translated, please wait..
Results (Thai) 2:[Copy]
Copied!
องค์ประกอบของกรดไขมันและความมั่นคงออกซิเดชันของเนื้อเต้านมจากไก่เนื้อเสริมด้วยอาหารมะรุมใบในช่วงเย็น

Being translated, please wait..
Results (Thai) 3:[Copy]
Copied!
. . . . . . 」つまり타타리が再現しようとしているのは「当然、その힘の具現は大規模な破滅と言う形でしかあらわれようがない訳だな .
Being translated, please wait..
 
Other languages
The translation tool support: Afrikaans, Albanian, Amharic, Arabic, Armenian, Azerbaijani, Basque, Belarusian, Bengali, Bosnian, Bulgarian, Catalan, Cebuano, Chichewa, Chinese, Chinese Traditional, Corsican, Croatian, Czech, Danish, Detect language, Dutch, English, Esperanto, Estonian, Filipino, Finnish, French, Frisian, Galician, Georgian, German, Greek, Gujarati, Haitian Creole, Hausa, Hawaiian, Hebrew, Hindi, Hmong, Hungarian, Icelandic, Igbo, Indonesian, Irish, Italian, Japanese, Javanese, Kannada, Kazakh, Khmer, Kinyarwanda, Klingon, Korean, Kurdish (Kurmanji), Kyrgyz, Lao, Latin, Latvian, Lithuanian, Luxembourgish, Macedonian, Malagasy, Malay, Malayalam, Maltese, Maori, Marathi, Mongolian, Myanmar (Burmese), Nepali, Norwegian, Odia (Oriya), Pashto, Persian, Polish, Portuguese, Punjabi, Romanian, Russian, Samoan, Scots Gaelic, Serbian, Sesotho, Shona, Sindhi, Sinhala, Slovak, Slovenian, Somali, Spanish, Sundanese, Swahili, Swedish, Tajik, Tamil, Tatar, Telugu, Thai, Turkish, Turkmen, Ukrainian, Urdu, Uyghur, Uzbek, Vietnamese, Welsh, Xhosa, Yiddish, Yoruba, Zulu, Language translation.

Copyright ©2025 I Love Translation. All reserved.

E-mail: