Ahhmed, A. 2019. Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins. ACTA SCIENTIFIC NUTRITIONAL HEALTH , no.3 , 1-11.

Ahhmed, A., (2019). Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins. ACTA SCIENTIFIC NUTRITIONAL HEALTH , no.3, 1-11.

Ahhmed, Abdullatef. "Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins," ACTA SCIENTIFIC NUTRITIONAL HEALTH , no.3, 1-11, 2019

Ahhmed, Abdullatef. "Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins." ACTA SCIENTIFIC NUTRITIONAL HEALTH , no.3, pp.1-11, 2019

Ahhmed, A. (2019) . "Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins." ACTA SCIENTIFIC NUTRITIONAL HEALTH , no.3, pp.1-11.

@article{article, author={Abdullatef AHHMED}, title={Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins}, journal={ACTA SCIENTIFIC NUTRITIONAL HEALTH}, year=2019, pages={1-11} }