Information Journal Paper
APA:
CopyABAS, I., OZPINAR, H., & KAHRAMAN, R.. (2004). EFFECT OF DIETARY FAT SOURCES AND THEIR LEVELS ON PERFORMANCE OF BROILERS. ARCHIV FUR GEFLUGELKUNDE, 68(-), 145-152. SID. https://sid.ir/paper/644782/en
Vancouver:
CopyABAS I., OZPINAR H., KAHRAMAN R.. EFFECT OF DIETARY FAT SOURCES AND THEIR LEVELS ON PERFORMANCE OF BROILERS. ARCHIV FUR GEFLUGELKUNDE[Internet]. 2004;68(-):145-152. Available from: https://sid.ir/paper/644782/en
IEEE:
CopyI. ABAS, H. OZPINAR, and R. KAHRAMAN, “EFFECT OF DIETARY FAT SOURCES AND THEIR LEVELS ON PERFORMANCE OF BROILERS,” ARCHIV FUR GEFLUGELKUNDE, vol. 68, no. -, pp. 145–152, 2004, [Online]. Available: https://sid.ir/paper/644782/en