Evaluation of the Impact of Preservation Methods on the Quality of Egyptian and Chinese Garlic Using Toum Sauce as an Application Model
Ragab, D., Y. Nasef, D. (2023). Evaluation of the Impact of Preservation Methods on the Quality of Egyptian and Chinese Garlic Using Toum Sauce as an Application Model. EKB Journal Management System, 9(3), 757-775. doi: 10.21608/jsezu.2023.445827
Dr. Reham Ragab; Dr. Heba Y. Nasef. "Evaluation of the Impact of Preservation Methods on the Quality of Egyptian and Chinese Garlic Using Toum Sauce as an Application Model". EKB Journal Management System, 9, 3, 2023, 757-775. doi: 10.21608/jsezu.2023.445827
Ragab, D., Y. Nasef, D. (2023). 'Evaluation of the Impact of Preservation Methods on the Quality of Egyptian and Chinese Garlic Using Toum Sauce as an Application Model', EKB Journal Management System, 9(3), pp. 757-775. doi: 10.21608/jsezu.2023.445827
Ragab, D., Y. Nasef, D. Evaluation of the Impact of Preservation Methods on the Quality of Egyptian and Chinese Garlic Using Toum Sauce as an Application Model. EKB Journal Management System, 2023; 9(3): 757-775. doi: 10.21608/jsezu.2023.445827