Elgadir, M. A., & Mariod, A. A. (2024). Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties. The V.M. Gorbatov All-Russian Meat Research Institute.
Chicago Style (17th ed.) CitationElgadir, M. Abd, and A. A. Mariod. Effect of Incorporating Food-grade Lactic Acid in Minced Beef on Storage Stability and Sensory Evaluation of the Produced Patties. The V.M. Gorbatov All-Russian Meat Research Institute, 2024.
MLA (9th ed.) CitationElgadir, M. Abd, and A. A. Mariod. Effect of Incorporating Food-grade Lactic Acid in Minced Beef on Storage Stability and Sensory Evaluation of the Produced Patties. The V.M. Gorbatov All-Russian Meat Research Institute, 2024.
Warning: These citations may not always be 100% accurate.