Majumdar, R. K., Roy, D., Bejjanki, S., & Bhaskar, N. (2015). Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. J Food Sci Technol.
استشهاد بنمط شيكاغوMajumdar, Ranendra K., Deepayan Roy, Sandeep Bejjanki, و N. Bhaskar. "Chemical and Microbial Properties of Shidal, a Traditional Fermented Fish of Northeast India." J Food Sci Technol 2015.
MLA استشهادMajumdar, Ranendra K., Deepayan Roy, Sandeep Bejjanki, و N. Bhaskar. "Chemical and Microbial Properties of Shidal, a Traditional Fermented Fish of Northeast India." J Food Sci Technol 2015.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.