APA (7th ed.) Citation

Qasim, M. A., Al-Azzami, A. A., Khaleel, N. T., Yaseen, A. A., & Fahad, M. M. INVESTIGATING THE ACTIVE CHEMICALS IN BAY LEAVES IN SUPPRESSING MICROBES AND IMPROVING THE SENSORY PROPERTIES OF CHILLED CHICKEN MEAT. University of Anbar.

Chicago Style (17th ed.) Citation

Qasim, M. A., A. A. Al-Azzami, N. T. Khaleel, A. A. Yaseen, and M. M. Fahad. INVESTIGATING THE ACTIVE CHEMICALS IN BAY LEAVES IN SUPPRESSING MICROBES AND IMPROVING THE SENSORY PROPERTIES OF CHILLED CHICKEN MEAT. University of Anbar.

MLA (9th ed.) Citation

Qasim, M. A., et al. INVESTIGATING THE ACTIVE CHEMICALS IN BAY LEAVES IN SUPPRESSING MICROBES AND IMPROVING THE SENSORY PROPERTIES OF CHILLED CHICKEN MEAT. University of Anbar.