APA (7th ed.) Citation

Lebaini, S., Al-Sawalha, B., & Ghazzawi, H. Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger. An-Najah National University.

Chicago Style (17th ed.) Citation

Lebaini, Siham, Basem Al-Sawalha, and Hadeel Ghazzawi. Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger. An-Najah National University.

MLA (9th ed.) Citation

Lebaini, Siham, et al. Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger. An-Najah National University.