| ID | 303 |
|---|---|
| Author | |
| AuthorYear | alghabshi2012 |
| Title | |
| Journal | |
| Volume | |
| Part/Supplement | |
| Issue | |
| Pages | |
| Start Page | |
| Errata | |
| Epub Date | |
| SourceYear | 2012 |
| DataSource | Shark-references |
| doi | |
| Reference | AL GHABSHI, A. & AL-KHADHURI, H. & AL-ABOUDI, N. & AL-GHARABI, S. & AL-KHATRI, A. & AL-MAZROOEI, N. & SUDHEESH, P.S. (2012) Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark. Advance Journal of Food Science and Technology, 4 (2): 60 |
| data entered | false |