Abdel-Naeem, H.H.S.; Abdelrahman, A.G.; Imre, K.; Morar, A.; Herman, V.; Yassien, N.A.
Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts. Foods 2022, 11, 3430.
https://doi.org/10.3390/foods11213430
AMA Style
Abdel-Naeem HHS, Abdelrahman AG, Imre K, Morar A, Herman V, Yassien NA.
Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts. Foods. 2022; 11(21):3430.
https://doi.org/10.3390/foods11213430
Chicago/Turabian Style
Abdel-Naeem, Heba H. S., Amal G. Abdelrahman, Kálmán Imre, Adriana Morar, Viorel Herman, and Nabil A. Yassien.
2022. "Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts" Foods 11, no. 21: 3430.
https://doi.org/10.3390/foods11213430
APA Style
Abdel-Naeem, H. H. S., Abdelrahman, A. G., Imre, K., Morar, A., Herman, V., & Yassien, N. A.
(2022). Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts. Foods, 11(21), 3430.
https://doi.org/10.3390/foods11213430