Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)

MLA

Sharaf S. Omar, et al. “Optimal Composition and Heat Processing Requirements for Canning of Eggplant Dip (Motabbal Al-Bathinjan).” Czech Journal of Food Sciences, vol. 30, no. 1, Feb. 2012, pp. 35–44. EBSCOhost, https://doi.org/10.17221/62/2010-CJFS.

APA

Sharaf S. Omar, Ziad A. Abdullah, Mohammad A. Humeid, & Mohammad I. Yamani. (2012). Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan). Czech Journal of Food Sciences, 30(1), 35–44. https://doi.org/10.17221/62/2010-CJFS

Chicago

Sharaf S. Omar, Ziad A. Abdullah, Mohammad A. Humeid, and Mohammad I. Yamani. 2012. “Optimal Composition and Heat Processing Requirements for Canning of Eggplant Dip (Motabbal Al-Bathinjan).” Czech Journal of Food Sciences 30 (1): 35–44. doi:10.17221/62/2010-CJFS.