AHHMED, A. Et Al. 2005. The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase.. the 51St International Congress of Meat Science and Technology, , (Baltimore, United States Of America).

AHHMED, A., Kawahara, S., Soeda, T., & Muguruma, M., (2005). The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase. . the 51St International Congress of Meat Science and Technology,, Baltimore, United States Of America

AHHMED, Abdullatef Et Al. "The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase.," the 51St International Congress of Meat Science and Technology,, Baltimore, United States Of America, 2005

AHHMED, Abdullatef Et Al. "The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase.." the 51St International Congress of Meat Science and Technology, , Baltimore, United States Of America, 2005

AHHMED, A. Et Al. (2005) . "The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase.." the 51St International Congress of Meat Science and Technology, , Baltimore, United States Of America.

@conferencepaper{conferencepaper, author={Abdullatef AHHMED Et Al. }, title={The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase.}, congress name={the 51St International Congress of Meat Science and Technology,}, city={Baltimore}, country={United States Of America}, year={2005}}