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Chemical and Safety Evaluation of Kebab, Including the Jord..:
, In:
SpringerBriefs in Molecular Science; Chemical Profiles of Selected Jordanian Foods
,
Haddad, Moawiya A.
;
Yamani, Mohammed I.
;
Abu-Romman, Saeid M.
. - p. 41-47 , 2021
Link:
https://doi.org/10.1007/978-3-030-79820-8_4
RT T1 <cTitle>SpringerBriefs in Molecular Science; Chemical Profiles of Selected Jordanian Foods</cTitle>: T1 <Title>Chemical and Safety Evaluation of Kebab, Including the Jordan Version</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_978-3-030-79820-8_4&Exemplar=1&LAN=DE A1 Haddad, Moawiya A. A1 Yamani, Mohammed I. A1 Abu-Romman, Saeid M. A1 Obeidat, Maher PB Springer International Publishing YR 2021 SP 41 OP 47 LK http://dx.doi.org/https://doi.org/10.1007/978-3-030-79820-8_4 DO https://doi.org/10.1007/978-3-030-79820-8_4 SF ELIB - SuUB Bremen
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