Information Journal Paper
APA:
Copy. (2018). Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage. FOOD CONTROL, 92(-), 190-200. SID. https://sid.ir/paper/695164/en
Vancouver:
Copy. Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage. FOOD CONTROL[Internet]. 2018;92(-):190-200. Available from: https://sid.ir/paper/695164/en
IEEE:
Copy, “Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage,” FOOD CONTROL, vol. 92, no. -, pp. 190–200, 2018, [Online]. Available: https://sid.ir/paper/695164/en