MLA

Engy F. Zaki et al."The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 2, no. 5, 2017, pp.2481-2486 AI Publications doi:10.22161/ijeab/2.5.27

APA

Engy F. Zaki, P.(2017).The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(5), 2481-2486.10.22161/ijeab/2.5.27

Chicago

Engy F. Zaki, P.(2017).The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(5), pp.2481-2486.

Harvard

Engy F. Zaki. 2017."The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(5):2481-2486.Doi:10.22161/ijeab/2.5.27

IEEE

Engy F. Zaki."The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder", International Journal of Environment Agriculture and Biotechnology,vol.2,no. 5, pp.2481-2486,2017.

Bibtex

@article { engyf.zaki2017the,
title={The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder},
author={Engy F. Zaki , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={2},
year= {2017} ,
}