Sepahpour, S. (2017). Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef.
استشهاد بنمط شيكاغوSepahpour, Shabnam. Evaluation of Local Spices and Herbs As Marinating Ingredients for the Reduction of Heterocyclic Amines in Grilled Beef. 2017.
MLA استشهادSepahpour, Shabnam. Evaluation of Local Spices and Herbs As Marinating Ingredients for the Reduction of Heterocyclic Amines in Grilled Beef. 2017.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.