APA (7th ed.) Citation

Gahruie, H. H., Hosseini, S. M. H., Taghavifard, M. H., Eskandari, M. H., Golmakani, M., & Shad, E. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Wiley.

Chicago Style (17th ed.) Citation

Gahruie, Hadi Hashemi, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, and Ehsan Shad. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Wiley.

MLA (9th ed.) Citation

Gahruie, Hadi Hashemi, et al. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Wiley.