Gheisari, H. R., & Eskandari, M. (2013). Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage: Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage. Veterinarski arhiv (Tisak), p. 3.
Chicago stil citiranjaGheisari, Hamid Reza, and Marmar Eskandari. "Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage: Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage." 2013: 3.
MLA stil citiranjaGheisari, Hamid Reza, and Marmar Eskandari. "Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage: Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage." 2013: 3.