APA (7th ed.) Citation

Dadashi, O., Azizkhani, M., & Jha, P. (2026). Evaluation of the Impact of Alginate Coating Infused With Nanoemulsified Eryngium Campestre Essential Oil on the Physicochemical and Microbial Quality of Ostrich Thigh Meat. Journal of Food Processing & Preservation, 2025, 1. https://doi.org/10.1155/jfpp/4656753

Chicago Style (17th ed.) Citation

Dadashi, Omolbanin, Maryam Azizkhani, and Poulami Jha. "Evaluation of the Impact of Alginate Coating Infused With Nanoemulsified Eryngium Campestre Essential Oil on the Physicochemical and Microbial Quality of Ostrich Thigh Meat." Journal of Food Processing & Preservation 2025 (2026): 1. https://doi.org/10.1155/jfpp/4656753.

MLA (9th ed.) Citation

Dadashi, Omolbanin, et al. "Evaluation of the Impact of Alginate Coating Infused With Nanoemulsified Eryngium Campestre Essential Oil on the Physicochemical and Microbial Quality of Ostrich Thigh Meat." Journal of Food Processing & Preservation, vol. 2025, 2026, p. 1, https://doi.org/10.1155/jfpp/4656753.