Information Journal Paper
APA:
CopyLIN, Y.T., LABBE, R.G., & KALIDOS, S.. (2005). INHIBITION OF VIBRIO PARAHAEMOLYTICUS IN SEA FOOD SYSTEMS USING OREGANO AND CRANBERRY PHYTOCHEMICAL SYNERGIES AND LACTIC ACID. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 6(4), 453-458. SID. https://sid.ir/paper/590958/en
Vancouver:
CopyLIN Y.T., LABBE R.G., KALIDOS S.. INHIBITION OF VIBRIO PARAHAEMOLYTICUS IN SEA FOOD SYSTEMS USING OREGANO AND CRANBERRY PHYTOCHEMICAL SYNERGIES AND LACTIC ACID. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2005;6(4):453-458. Available from: https://sid.ir/paper/590958/en
IEEE:
CopyY.T. LIN, R.G. LABBE, and S. KALIDOS, “INHIBITION OF VIBRIO PARAHAEMOLYTICUS IN SEA FOOD SYSTEMS USING OREGANO AND CRANBERRY PHYTOCHEMICAL SYNERGIES AND LACTIC ACID,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 6, no. 4, pp. 453–458, 2005, [Online]. Available: https://sid.ir/paper/590958/en