Abdel-Naeem, H.H.S.; Talaat, M.M.; Imre, K.; Morar, A.; Herman, V.; El-Nawawi, F.A.M.
Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder. Foods 2022, 11, 1876.
https://doi.org/10.3390/foods11131876
AMA Style
Abdel-Naeem HHS, Talaat MM, Imre K, Morar A, Herman V, El-Nawawi FAM.
Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder. Foods. 2022; 11(13):1876.
https://doi.org/10.3390/foods11131876
Chicago/Turabian Style
Abdel-Naeem, Heba H.S., Mohammed M. Talaat, Kálmán Imre, Adriana Morar, Viorel Herman, and Fathi A.M. El-Nawawi.
2022. "Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder" Foods 11, no. 13: 1876.
https://doi.org/10.3390/foods11131876
APA Style
Abdel-Naeem, H. H. S., Talaat, M. M., Imre, K., Morar, A., Herman, V., & El-Nawawi, F. A. M.
(2022). Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder. Foods, 11(13), 1876.
https://doi.org/10.3390/foods11131876