A. M. Ahhmed Et Al. , "Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, pp.387-396, 2014
Ahhmed, A. M. Et Al. 2014. Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3 , 387-396.
Ahhmed, A. M., Kaneko, G., Ushio, H., Karaman, S., Inomata, T., Sakata, R., ... Yetim, H.(2014). Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, 387-396.
Ahhmed, Abdulatef Et Al. "Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, 387-396, 2014
Ahhmed, Abdulatef M. Et Al. "Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, pp.387-396, 2014
Ahhmed, A. M. Et Al. (2014) . "Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, pp.387-396.
@article{article, author={Abdulatef Mrghni Ahhmed Et Al. }, title={Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2014, pages={387-396} }