Roohinejad, S., Koubaa, M., Greiner, R., & Mallikarjunan, K. (2019). Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges. Springer.
Цитирование в стиле Чикаго (17-е изд.)Roohinejad, Shahin, Mohamed Koubaa, Ralf Greiner, и Kuma Mallikarjunan. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges. Cham, Switzerland: Springer, 2019.
Цитирование MLA (9-е изд.)Roohinejad, Shahin, et al. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges. Springer, 2019.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.