Information Journal Paper
APA:
Copy. (2018). The effect of essential oil and extract from sage (Salvia officinalis L. ) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages. FOOD SCIENCE AND TECHNOLOGY (LWT), 89(-), 749-755. SID. https://sid.ir/paper/660896/en
Vancouver:
Copy. The effect of essential oil and extract from sage (Salvia officinalis L. ) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;89(-):749-755. Available from: https://sid.ir/paper/660896/en
IEEE:
Copy, “The effect of essential oil and extract from sage (Salvia officinalis L. ) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 89, no. -, pp. 749–755, 2018, [Online]. Available: https://sid.ir/paper/660896/en