Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.
Abd El Aziz, N. (2020). Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.. EKB Journal Management System, 48(1), 15-25. doi: 10.21608/ejfs.2020.19388.1028
Nadia Ahmed Abd El Aziz. "Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.". EKB Journal Management System, 48, 1, 2020, 15-25. doi: 10.21608/ejfs.2020.19388.1028
Abd El Aziz, N. (2020). 'Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.', EKB Journal Management System, 48(1), pp. 15-25. doi: 10.21608/ejfs.2020.19388.1028
Abd El Aziz, N. Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.. EKB Journal Management System, 2020; 48(1): 15-25. doi: 10.21608/ejfs.2020.19388.1028