Information Journal Paper
APA:
CopySALLAM, K.I., & ISHIOROSHI, M.. (2004). ANTIOXIDANT AND ANTIMICROBIAL EFFECTS OF GARLIC IN CHICKEN SAUSAGE. FOOD SCIENCE AND TECHNOLOGY (LWT), 37(8), 849-855. SID. https://sid.ir/paper/645488/en
Vancouver:
CopySALLAM K.I., ISHIOROSHI M.. ANTIOXIDANT AND ANTIMICROBIAL EFFECTS OF GARLIC IN CHICKEN SAUSAGE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2004;37(8):849-855. Available from: https://sid.ir/paper/645488/en
IEEE:
CopyK.I. SALLAM, and M. ISHIOROSHI, “ANTIOXIDANT AND ANTIMICROBIAL EFFECTS OF GARLIC IN CHICKEN SAUSAGE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 37, no. 8, pp. 849–855, 2004, [Online]. Available: https://sid.ir/paper/645488/en