Enhancement of Chemical, Nutritional, and Quality of Low-Fat Mortadella Made from Mechanically Deboned and Whole Chicken Muscle with the Addition of Flaxseed and Thyme Oils.

MLA

Taleb, Yasmine Brahim, and Basem Al-Abdullah Al-Sawalh. “Enhancement of Chemical, Nutritional, and Quality of Low-Fat Mortadella Made from Mechanically Deboned and Whole Chicken Muscle with the Addition of Flaxseed and Thyme Oils.” Jordan Journal of Agricultural Sciences, vol. 19, no. 1, Jan. 2023, pp. 23–39. EBSCOhost, https://doi.org/10.35516/jjas.v19i1.144.

APA

Taleb, Y. B., & Al-Sawalh, B. A.-A. (2023). Enhancement of Chemical, Nutritional, and Quality of Low-Fat Mortadella Made from Mechanically Deboned and Whole Chicken Muscle with the Addition of Flaxseed and Thyme Oils. Jordan Journal of Agricultural Sciences, 19(1), 23–39. https://doi.org/10.35516/jjas.v19i1.144

Chicago

Taleb, Yasmine Brahim, and Basem Al-Abdullah Al-Sawalh. 2023. “Enhancement of Chemical, Nutritional, and Quality of Low-Fat Mortadella Made from Mechanically Deboned and Whole Chicken Muscle with the Addition of Flaxseed and Thyme Oils.” Jordan Journal of Agricultural Sciences 19 (1): 23–39. doi:10.35516/jjas.v19i1.144.