Ahhmed, A. Et Al. 2007. Differentiation in improvements of gel strength in chicken and beef sausages induced. by transglutaminase. MEAT SCIENCE , vol.76, no.3 , 455-462.

Ahhmed, A., KAWAHARA, S., OHTA, K., NAKADE, K., SOEDA, T., & MUGURUMA, M., (2007). Differentiation in improvements of gel strength in chicken and beef sausages induced. by transglutaminase. MEAT SCIENCE , vol.76, no.3, 455-462.

Ahhmed, Abdullatef Et Al. "Differentiation in improvements of gel strength in chicken and beef sausages induced. by transglutaminase," MEAT SCIENCE , vol.76, no.3, 455-462, 2007

Ahhmed, Abdullatef Et Al. "Differentiation in improvements of gel strength in chicken and beef sausages induced. by transglutaminase." MEAT SCIENCE , vol.76, no.3, pp.455-462, 2007

Ahhmed, A. Et Al. (2007) . "Differentiation in improvements of gel strength in chicken and beef sausages induced. by transglutaminase." MEAT SCIENCE , vol.76, no.3, pp.455-462.

@article{article, author={Abdullatef AHHMED Et Al. }, title={Differentiation in improvements of gel strength in chicken and beef sausages induced. by transglutaminase}, journal={MEAT SCIENCE}, year=2007, pages={455-462} }