APA (7th ed.) Citation

Hobani, A. I., Othman, M. B., Fickak, A. A., & Suliman, G. M. (2023). Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat. Processes, 11(1), 182. https://doi.org/10.3390/pr11010182

Chicago Style (17th ed.) Citation

Hobani, Ali I., Moath B. Othman, Adil A. Fickak, and Gamaleldin M. Suliman. "Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus Dromedarius) Meat." Processes 11, no. 1 (2023): 182. https://doi.org/10.3390/pr11010182.

MLA (9th ed.) Citation

Hobani, Ali I., et al. "Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus Dromedarius) Meat." Processes, vol. 11, no. 1, 2023, p. 182, https://doi.org/10.3390/pr11010182.