Ahhmed, A. Et Al. 2019. Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins. ACTA SCIENTIFIC NUTRITIONAL HEALTH , vol.3, no.7 , 16-26.

Ahhmed, A., Özer, N., Özcan, C., Arıcı, M., Sağdıç, O., Yılmaz, M. T., ... Yetim, H.(2019). Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins. ACTA SCIENTIFIC NUTRITIONAL HEALTH , vol.3, no.7, 16-26.

Ahhmed, Abdullatef Et Al. "Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins," ACTA SCIENTIFIC NUTRITIONAL HEALTH , vol.3, no.7, 16-26, 2019

Ahhmed, Abdullatef Et Al. "Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins." ACTA SCIENTIFIC NUTRITIONAL HEALTH , vol.3, no.7, pp.16-26, 2019

Ahhmed, A. Et Al. (2019) . "Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins." ACTA SCIENTIFIC NUTRITIONAL HEALTH , vol.3, no.7, pp.16-26.

@article{article, author={Abdullatef Ahhmed Et Al. }, title={Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins}, journal={ACTA SCIENTIFIC NUTRITIONAL HEALTH}, year=2019, pages={16-26} }