APA (7th ed.) Citation

Pourkhalili, A., Mirlohi, M., & Rahimi, E. Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods. Wiley.

Chicago Style (17th ed.) Citation

Pourkhalili, Azin, Maryam Mirlohi, and Ebrahim Rahimi. Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods. Wiley.

MLA (9th ed.) Citation

Pourkhalili, Azin, et al. Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods. Wiley.