Information Journal Paper
APA:
Copy. (2017). Combination of essential oil compounds and phenolic acids against Escherichia coli O157: H7 in vitro and in dryfermented sausage production. International Journal of Food Microbiology, 260(-), 59-64. SID. https://sid.ir/paper/759958/en
Vancouver:
Copy. Combination of essential oil compounds and phenolic acids against Escherichia coli O157: H7 in vitro and in dryfermented sausage production. International Journal of Food Microbiology[Internet]. 2017;260(-):59-64. Available from: https://sid.ir/paper/759958/en
IEEE:
Copy, “Combination of essential oil compounds and phenolic acids against Escherichia coli O157: H7 in vitro and in dryfermented sausage production,” International Journal of Food Microbiology, vol. 260, no. -, pp. 59–64, 2017, [Online]. Available: https://sid.ir/paper/759958/en