Alqahtan, N.K.; Makki, H.M.M.; Mohamed, H.A.-M.; Alnemr, T.M.M.; Al-Senaien, W.A.; Al-Ali, S.A.M.; Ahmed, A.R.
The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties. Sustainability 2022, 14, 14143.
https://doi.org/10.3390/su142114143
AMA Style
Alqahtan NK, Makki HMM, Mohamed HA-M, Alnemr TMM, Al-Senaien WA, Al-Ali SAM, Ahmed AR.
The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties. Sustainability. 2022; 14(21):14143.
https://doi.org/10.3390/su142114143
Chicago/Turabian Style
Alqahtan, Nashi K., Hattim Makki Mohamed Makki, Hisham Abdel-Monem Mohamed, Tareq Morad M. Alnemr, Waleed Ali Al-Senaien, Saeed Abdullah Mohammed Al-Ali, and Abdelrahman R. Ahmed.
2022. "The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties" Sustainability 14, no. 21: 14143.
https://doi.org/10.3390/su142114143
APA Style
Alqahtan, N. K., Makki, H. M. M., Mohamed, H. A.-M., Alnemr, T. M. M., Al-Senaien, W. A., Al-Ali, S. A. M., & Ahmed, A. R.
(2022). The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties. Sustainability, 14(21), 14143.
https://doi.org/10.3390/su142114143
