Information Journal Paper
APA:
Copy. (2018). Use of acetic and citric acids to inhibit Escherichia coli O157: H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad. FOOD MICROBIOLOGY, 73(-), 61-66. SID. https://sid.ir/paper/763986/en
Vancouver:
Copy. Use of acetic and citric acids to inhibit Escherichia coli O157: H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad. FOOD MICROBIOLOGY[Internet]. 2018;73(-):61-66. Available from: https://sid.ir/paper/763986/en
IEEE:
Copy, “Use of acetic and citric acids to inhibit Escherichia coli O157: H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad,” FOOD MICROBIOLOGY, vol. 73, no. -, pp. 61–66, 2018, [Online]. Available: https://sid.ir/paper/763986/en