(2018). Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss). Journal of food science and technology(Iran), 15(77), 29-15.
MLA
. "Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss)", Journal of food science and technology(Iran), 15, 77, 2018, 29-15.
HARVARD
(2018). 'Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss)', Journal of food science and technology(Iran), 15(77), pp. 29-15.
CHICAGO
, "Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss)," Journal of food science and technology(Iran), 15 77 (2018): 29-15,
VANCOUVER
Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss). Journal of food science and technology(Iran), 2018; 15(77): 29-15.
