Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives.

MLA

Usman, Muhammad, et al. “Augmenting the Oxidative Stability of Chicken Nuggets by Incorporating Cumin and Black Cumin as Natural Preservatives.” International Journal of Food Properties, vol. 27, no. 1, Dec. 2024, pp. 352–66. EBSCOhost, https://doi.org/10.1080/10942912.2024.2317744.

APA

Usman, M., Sahar, A., Ahmad, M. H., Khan, M. I., Afzal, M. F., Rahman, H. U. U., Azhar Ali, M., Khalid, W., Zubair Khalid, M., & Madilo, F. K. (2024). Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives. International Journal of Food Properties, 27(1), 352–366. https://doi.org/10.1080/10942912.2024.2317744

Chicago

Usman, Muhammad, Amna Sahar, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Faizan Afzal, Hafiz Ubaid Ur Rahman, Muhammad Azhar Ali, Waseem Khalid, Muhammad Zubair Khalid, and Felix Kwashie Madilo. 2024. “Augmenting the Oxidative Stability of Chicken Nuggets by Incorporating Cumin and Black Cumin as Natural Preservatives.” International Journal of Food Properties 27 (1): 352–66. doi:10.1080/10942912.2024.2317744.