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دليل المستخدم
Al Sheddy، I. A. A.، و Fung، D. Y. (1994). CHEMICAL, MICROBIOLOGICAL,AND SENSORy CHARACTERISTICS OF FRESH AND PROCESSED LAMB MEAT AS AFFECTED BY THE ADDITION OF SODIUM OR POTASSIUM LACTATE (رسالة دكتوراه غير منشورة). Kansas State University، مانهاتن. مسترجع من http://search.mandumah.com/Record/614769
Al Sheddy، Ibraheem Abd Alrahman، و Daniel Y.C Fung. "CHEMICAL, MICROBIOLOGICAL,AND SENSORy CHARACTERISTICS OF FRESH AND PROCESSED LAMB MEAT AS AFFECTED BY THE ADDITION OF SODIUM OR POTASSIUM LACTATE" رسالة دكتوراه. Kansas State University، مانهاتن، 1994. مسترجع من http://search.mandumah.com/Record/614769