Ahhmed, A. Et Al. 2014. Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3 , 387-396.

Ahhmed, A., KANEKO, G., USHIO, H., Karaman, S., INOMATA, T., SAKATA, R., ... Yetim, H.(2014). Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, 387-396.

Ahhmed, Abdullatef Et Al. "Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, 387-396, 2014

Ahhmed, Abdullatef Et Al. "Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, pp.387-396, 2014

Ahhmed, A. Et Al. (2014) . "Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.3, pp.387-396.

@article{article, author={Abdullatef AHHMED Et Al. }, title={Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2014, pages={387-396} }