"Microbiological Status and Nutritional Composition of Spices Used in Food Preparation"
written by Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Sufyan H. Tashtoush, Muhammad H. Al-U’datt, Ghaid J. Al-Rabadi, Peter Torley, Malek Alkasrawi,
published by Food and Nutrition Sciences, Vol.6 No.12, 2015
has been cited by the following article(s):
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