Isam A. Mohamed Ahmed, Elfadil E. Babiker, Fahad Y. Al-Juhaimi, & Alaa El-Din Ahmed Bekhit. (2022). Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. MDPI AG.
Chicago Style (17th ed.) CitationIsam A. Mohamed Ahmed, Elfadil E. Babiker, Fahad Y. Al-Juhaimi, and Alaa El-Din Ahmed Bekhit. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers During Cold Storage. MDPI AG, 2022.
MLA (9th ed.) CitationIsam A. Mohamed Ahmed, et al. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers During Cold Storage. MDPI AG, 2022.
Warning: These citations may not always be 100% accurate.