Al-Ghabawi, N. A., & Al-Mossawi, A. E. H. Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre. University of Basrah.
Chicago Style (17th ed.) CitationAl-Ghabawi, Nawar A.A., and Aum El-Bashar H.J Al-Mossawi. Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre. University of Basrah.
MLA (9th ed.) CitationAl-Ghabawi, Nawar A.A., and Aum El-Bashar H.J Al-Mossawi. Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre. University of Basrah.
Warning: These citations may not always be 100% accurate.