Information Journal Paper
APA:
CopyMOREIRA, M.R., PONCE, A.G., VALLE, C.E.D., & ROURA, S.I.. (2005). INHIBITORY PARAMETERS OF ESSENTIAL OILS TO REDUCE A FOODBORNE PATHOGEN. FOOD SCIENCE AND TECHNOLOGY (LWT), 38(5), 565-570. SID. https://sid.ir/paper/605710/en
Vancouver:
CopyMOREIRA M.R., PONCE A.G., VALLE C.E.D., ROURA S.I.. INHIBITORY PARAMETERS OF ESSENTIAL OILS TO REDUCE A FOODBORNE PATHOGEN. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2005;38(5):565-570. Available from: https://sid.ir/paper/605710/en
IEEE:
CopyM.R. MOREIRA, A.G. PONCE, C.E.D. VALLE, and S.I. ROURA, “INHIBITORY PARAMETERS OF ESSENTIAL OILS TO REDUCE A FOODBORNE PATHOGEN,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 38, no. 5, pp. 565–570, 2005, [Online]. Available: https://sid.ir/paper/605710/en