Academic Staff

                                        IBRAHIM ASWAD BAKER
IBRAHIM ASWAD BAKER department head
Assist. Profesor
MEAT TECHNOLGY
  • 1976-1980  B.Sc. Dept. of Food Technology College of Agriculture and  

                                  Forestry. The University of Mosul, Iraq

              1983  M.Sc.  Dept. Food Technology, College of Agriculture and Forestry,

                                                  University of    Mosul,Iraq.14587/3/9/1983

        2012 Ph.D   School of Animal Production \  Dept.Animal Production\ Faculty  

                            of Agriculture and Forestry, University of  Duhok,Iraq   

    •  Ripening control by heat treatment of soft cheese made from milk    standardized with skim milk powder. Mesopotamia J. Agriculture 21:103-
    •  Milk yield and composition of Karadi ewes with special reference to the method of evacuation. Kurdistan second conference on biological sciences University of Dohuk 6-8 may, 2008
    •  Studies on milk composition of black goat and meriz during lactation period. J. Dohuk Univ., Vol. 10, No2, pp 65-69, 2007.
    •   A comparative study on body composition and carcass tissue   distribution in  meriz and native goats raised under different feeding    Regimen. J. Dohuk Univ., Vol. 12, No1, pp 67-73, 2009.
    •   The effect of breed and feeding regimen on the chemical composition  ,color and lipid stability and cholesterol content in meat and kidney fat Of local goats.Diyala agricultural science journal.2011,vol.3,n.2.part 1
    •    Antioxidant activity of rosemary and ginger extracts on natural oliveThe 1st scientific agriculture conference April10-12-2012.

    •   Antioxidant and antimicrobial effects of rosemary and ginger extract  added to Karadi yearling lamb patties. Res. Opin. Anim. Vet. Sci., 2012 2(2), 109-114.
    •    Biochemical, Microbial and Sensory Changes in Lamb Patties Salted With Partial Replacement of NaCl and KCl during Storage.    www.ijscience.com. Journal of Animal Scientist, 2012, 1(2): 27-31.
    • Reduction of Oxidative Rancidity and Microbial Activities of the KaradiLamp Patties in Freezing Storage Using Natural Antioxidant Extracts of   Rosemary and Ginger.  International journal of agriculture and food Research. ISSN 1929-0969 Vol.2 No.1,pp.31-42 (2013) 
    • Investigation on Antimicrobial and Antioxidant Effect of Olive Leaf Extract in Karadi Sheep Meat During Storage.Journal of Biology, Agriculture and Healthcare.ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)Vol.4, No.9, 2014
    • Effect of Thyme Leaves Extract on Quality of Lamb and Chicken Meat during Storage. Journal of Food Science and Quality Management (Acceptance letter)  ISSN (Paper) 2224-6088 ISSN (Online) 2225-0557

  •   7504570729
      i.albaker@yahoo.com

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