World's Veterinary Journal

ISSN: 2322-4568

https://wvj.science-line.com/

 

 

How to Cite this Article

 

APA:

 

Elsabagh, R., Nada, S. M., & Abd-Elaaty, E. M. (2021). Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus plantarum. World’s Veterinary Journal, 11(3), 462–468. doi:10.54203/scil.2021.wvj59

Harvard:

 

Elsabagh, R., Nada, S.M. & Abd-Elaaty, E.M., 2021. Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus plantarum. World’s Veterinary Journal, 11(3), pp.462–468. Available at: http://dx.doi.org/10.54203/scil.2021.wvj59.

IEEE:

 

[1]R. Elsabagh, S. M. Nada, and E. M. Abd-Elaaty, “Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus plantarum,” World’s Veterinary Journal, vol. 11, no. 3, pp. 462–468, Sep. 2021.

MLA:

 

Elsabagh, Rasha, Shaimaa M. Nada, and Elsayed M. Abd-Elaaty. “Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus Plantarum.” World’s Veterinary Journal 11.3 (2021): 462–468. Crossref. Web.

Vancouver:

 

1. Elsabagh R, Nada SM, Abd-Elaaty EM. Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus plantarum. World’s Veterinary Journal [Internet]. Scienceline Publication; 2021 Sep 25;11(3):462–8. Available from: http://dx.doi.org/10.54203/scil.2021.wvj59

Chicago:

 

Elsabagh, Rasha, Shaimaa M. Nada, and Elsayed M. Abd-Elaaty. “Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus Plantarum.” World’s Veterinary Journal 11, no. 3 (September 25, 2021): 462–468. doi:10.54203/scil.2021.wvj59.