Podder, R., Khan, S. M., Tar’an, B., Tyler, R. T., Henry, C. J., Jalal, C., . . . Health, B. J. P. G. S. o. P. (2022). Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal. Institute of Food Technologists (IFT).
Цитирование в стиле Чикаго (17-е изд.)Podder, Rajib, Shaan M. Khan, Bunyamin Tar’an, Robert T. Tyler, Carol J. Henry, Chowdhury Jalal, Phyllis J. Shand, Albert Vandenberg, и Brac James P. Grant School of Public Health. Sensory Acceptability of Iron-fortified Red Lentil (Lens Culinaris Medik.) Dal. Institute of Food Technologists (IFT), 2022.
Цитирование MLA (8-е изд.)Podder, Rajib, et al. Sensory Acceptability of Iron-fortified Red Lentil (Lens Culinaris Medik.) Dal. Institute of Food Technologists (IFT), 2022.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.