AHHMED, A. 2014. Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.21, no.1 , 139-148.

AHHMED, A., (2014). Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.21, no.1, 139-148.

AHHMED, Abdullatef. "Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.," INTERNATIONAL FOOD RESEARCH JOURNAL , vol.21, no.1, 139-148, 2014

AHHMED, Abdullatef. "Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.21, no.1, pp.139-148, 2014

AHHMED, A. (2014) . "Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.21, no.1, pp.139-148.

@article{article, author={Abdullatef AHHMED}, title={Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.}, journal={INTERNATIONAL FOOD RESEARCH JOURNAL}, year=2014, pages={139-148} }