APA
Al-Zaidan, S. A. A. H. & Hussainy, K. S. J. A. (2023). A study of the effect of adding oregano and rose maui rose powders on meat pigments and protein oxidation indicatores of cold-preserved beef luncheon. International Academic Journal of Nutrition & Food Sciences, 4(1), None-None.
MLA
Al-Zaidan, Sajja A. A. H. and Khadeeja S. J. A. Hussainy. "A study of the effect of adding oregano and rose maui rose powders on meat pigments and protein oxidation indicatores of cold-preserved beef luncheon." International Academic Journal of Nutrition & Food Sciences 4.1 (2023): None-None.
Chicago
Al-Zaidan, Sajja A. A. H. and Khadeeja S. J. A. Hussainy. "A study of the effect of adding oregano and rose maui rose powders on meat pigments and protein oxidation indicatores of cold-preserved beef luncheon." International Academic Journal of Nutrition & Food Sciences 4, no. 1 (2023): None-None.
Harvard
Al-Zaidan, S. A. A. H. and Hussainy, K. S. J. A. (2023) 'A study of the effect of adding oregano and rose maui rose powders on meat pigments and protein oxidation indicatores of cold-preserved beef luncheon' International Academic Journal of Nutrition & Food Sciences 4(1), pp. None-None.
Vancouver
Al-Zaidan SAAH, Hussainy KSJA. A study of the effect of adding oregano and rose maui rose powders on meat pigments and protein oxidation indicatores of cold-preserved beef luncheon. International Academic Journal of Nutrition & Food Sciences. 2023 Jan;4(1):None-None.
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