Dyfyniad APA

Sepahpour, S. (2017). Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef.

Dyfyniad Arddull Chicago

Sepahpour, Shabnam. Evaluation of Local Spices and Herbs As Marinating Ingredients for the Reduction of Heterocyclic Amines in Grilled Beef. 2017.

Dyfyniad MLA

Sepahpour, Shabnam. Evaluation of Local Spices and Herbs As Marinating Ingredients for the Reduction of Heterocyclic Amines in Grilled Beef. 2017.

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