Information Journal Paper
APA:
CopyUDA, T., TANIBE, R., & MORI, M.. (2009). MICROBIAL AND CHEMICAL PROPERTIES OF AJI-NO-SUSU, A TRADITIONAL FERMENTED FISH WITH RICE PRODUCT IN THE NOTO PENINSULA, JAPAN. FISHERIES SCIENCES, 75(-), 1499-1506. SID. https://sid.ir/paper/628454/en
Vancouver:
CopyUDA T., TANIBE R., MORI M.. MICROBIAL AND CHEMICAL PROPERTIES OF AJI-NO-SUSU, A TRADITIONAL FERMENTED FISH WITH RICE PRODUCT IN THE NOTO PENINSULA, JAPAN. FISHERIES SCIENCES[Internet]. 2009;75(-):1499-1506. Available from: https://sid.ir/paper/628454/en
IEEE:
CopyT. UDA, R. TANIBE, and M. MORI, “MICROBIAL AND CHEMICAL PROPERTIES OF AJI-NO-SUSU, A TRADITIONAL FERMENTED FISH WITH RICE PRODUCT IN THE NOTO PENINSULA, JAPAN,” FISHERIES SCIENCES, vol. 75, no. -, pp. 1499–1506, 2009, [Online]. Available: https://sid.ir/paper/628454/en