APA citáció

Khabat Noori, Friedrich László, Kiskó Gabriella, Németh Csaba, & Dalmadi István. (2018). Microbiological status and oxidation properties of minced chicken breast meat treated with different concentration of Allyl-isothiocyanate.

Chicago Style (17th ed.) Citation

Khabat Noori, Friedrich László, Kiskó Gabriella, Németh Csaba, and Dalmadi István. Microbiological Status and Oxidation Properties of Minced Chicken Breast Meat Treated with Different Concentration of Allyl-isothiocyanate. 2018.

MLA idézés

Khabat Noori, et al. Microbiological Status and Oxidation Properties of Minced Chicken Breast Meat Treated with Different Concentration of Allyl-isothiocyanate. 2018.