APA引文

Abolhassani, Y. (2009). Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste.

Chicago Style (17th ed.) Citation

Abolhassani, Yalda. Assessment of Some Microbiological and Physical-chemical Qualities, and Acceptibility of Lactic Acid Bacteria (LAB) Fermented Curry Paste. 2009.

MLA引文

Abolhassani, Yalda. Assessment of Some Microbiological and Physical-chemical Qualities, and Acceptibility of Lactic Acid Bacteria (LAB) Fermented Curry Paste. 2009.