APA:
Copy. (2019). The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens. Poultry Science, 98(10), 5045-5053. SID. https://sid.ir/paper/660019/en
Vancouver:
Copy. The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens. Poultry Science[Internet]. 2019;98(10):5045-5053. Available from: https://sid.ir/paper/660019/en
IEEE:
Copy, “The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens,” Poultry Science, vol. 98, no. 10, pp. 5045–5053, 2019, [Online]. Available: https://sid.ir/paper/660019/en