Cite
Assessment of the effect of marination with broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on tenderness and quality of beefsteak.
MLA
Mirhaj, Fatemeh, et al. “Assessment of the Effect of Marination with Broccoli (Brassica Oleracea Var. Italica) Juice and Balsamic Vinegar on Tenderness and Quality of Beefsteak.” Veterinary Research Forum, vol. 13, no. 4, Oct. 2022, pp. 537–44. EBSCOhost, https://doi.org/10.30466/vrf.2021.527839.3163.
APA
Mirhaj, F., Baghaei, H., Emadzadeh, B., & Javan, A. J. (2022). Assessment of the effect of marination with broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on tenderness and quality of beefsteak. Veterinary Research Forum, 13(4), 537–544. https://doi.org/10.30466/vrf.2021.527839.3163
Chicago
Mirhaj, Fatemeh, Homa Baghaei, Bahareh Emadzadeh, and Ashkan Jebelli Javan. 2022. “Assessment of the Effect of Marination with Broccoli (Brassica Oleracea Var. Italica) Juice and Balsamic Vinegar on Tenderness and Quality of Beefsteak.” Veterinary Research Forum 13 (4): 537–44. doi:10.30466/vrf.2021.527839.3163.