M.T, T. E. Y. K. W. S. D. B. A. J. R. D. V. J. F. (2016). Thermo-alkaline Treatment as a Practical Degradation Strategy to Reduce Indospicine Contamination in Camel Meat. Journal of Agricultural and Food Chemistry, 64(44), . https://doi.org/10.1021/acs.jafc.6b03499
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)M.T, Tan E.T.T.; Yong K.W.L.; Wong S.-H.; D'Arcy B.R.; Al Jassim R.; De Voss J.J.; Fletcher. "Thermo-alkaline Treatment as a Practical Degradation Strategy to Reduce Indospicine Contamination in Camel Meat." Journal of Agricultural and Food Chemistry 64, no. 44 (2016). https://doi.org/10.1021/acs.jafc.6b03499.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)M.T, Tan E.T.T.; Yong K.W.L.; Wong S.-H.; D'Arcy B.R.; Al Jassim R.; De Voss J.J.; Fletcher. "Thermo-alkaline Treatment as a Practical Degradation Strategy to Reduce Indospicine Contamination in Camel Meat." Journal of Agricultural and Food Chemistry, vol. 64, no. 44, 2016, https://doi.org/10.1021/acs.jafc.6b03499.