Abolhassani, Y. (2009). Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Abolhassani, Yalda. Assessment of Some Microbiological and Physical-chemical Qualities, and Acceptibility of Lactic Acid Bacteria (LAB) Fermented Curry Paste. 2009.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Abolhassani, Yalda. Assessment of Some Microbiological and Physical-chemical Qualities, and Acceptibility of Lactic Acid Bacteria (LAB) Fermented Curry Paste. 2009.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.