AHHMED, A. M. Et Al. 2015. Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique. FLEISCHWIRTSCHAFT , vol.95, no.7 , 98-104.

AHHMED, A. M., Birisik, C., Kaneko, G., Ushio, H., MUGURUMA, M., Yetim, H., ... Sakata, R.(2015). Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique. FLEISCHWIRTSCHAFT , vol.95, no.7, 98-104.

AHHMED, Abdulatef Et Al. "Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique," FLEISCHWIRTSCHAFT , vol.95, no.7, 98-104, 2015

AHHMED, Abdulatef M. Et Al. "Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique." FLEISCHWIRTSCHAFT , vol.95, no.7, pp.98-104, 2015

AHHMED, A. M. Et Al. (2015) . "Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique." FLEISCHWIRTSCHAFT , vol.95, no.7, pp.98-104.

@article{article, author={Abdulatef M. AHHMED Et Al. }, title={Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique}, journal={FLEISCHWIRTSCHAFT}, year=2015, pages={98-104} }