Information Journal Paper
APA:
Copy. (2017). The Effects of liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157: H7 Inhibition During refrigerated storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 26(1), 115-123. SID. https://sid.ir/paper/734657/en
Vancouver:
Copy. The Effects of liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157: H7 Inhibition During refrigerated storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY[Internet]. 2017;26(1):115-123. Available from: https://sid.ir/paper/734657/en
IEEE:
Copy, “The Effects of liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157: H7 Inhibition During refrigerated storage,” JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol. 26, no. 1, pp. 115–123, 2017, [Online]. Available: https://sid.ir/paper/734657/en