Azərbaycan Milli Elmlər Akademiyası
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Qeyd: Əgər DOI məlumdursa, "?????" hissəsini müvafiq DOI ilə əvəz edin. Əgər məlum deyilsə, həmin hissəni silin.

APA: Shukurlu, Y., Salmanova, A., & Sharifova, M.. (2022). Biotechnological aspects of the modification of secondary collagen-containing raw materials–tripe for the production of cost-effective functional meat products. Food Science and Technology, 42, e85521. doi: ?????
AMA: [1]Shukurlu Y, Salmanova A, Sharifova M. Biotechnological aspects of the modification of secondary collagen-containing raw materials–tripe for the production of cost-effective functional meat products. Food Science and Technology. 2022;42:e85521. doi:?????
Chicago: Shukurlu, Yusif, Ayshen Salmanova, and Madina Sharifova. ‘Biotechnological Aspects of the Modification of Secondary Collagen-containing Raw Materials–tripe for the Production of Cost-effective Functional Meat Products’. Food Science and Technology 42 (18 March 2022): e85521. Accesseddoi:?????.
IEEE: [1]Y. Shukurlu, A. Salmanovaand M. Sharifova, “Biotechnological aspects of the modification of secondary collagen-containing raw materials–tripe for the production of cost-effective functional meat products”, Food Science and Technology, vol. 42, p. e85521, Mar. 2022, doi: ?????. Available: https://www.scielo.br/j/cta/a/DdH8DjJvrQTY6tfhdFksDNg/
ISNAD: Shukurlu, Yusif - Salmanova, Ayshen - Sharifova, Madina. “Biotechnological Aspects of the Modification of Secondary Collagen-containing Raw Materials–tripe for the Production of Cost-effective Functional Meat Products”. Food Science and Technology 42 (March 18, 2022): e85521. https://doi.org/?????.
Elsevier: [1]Shukurlu Y, Salmanova A, Sharifova M. Biotechnological aspects of the modification of secondary collagen-containing raw materials–tripe for the production of cost-effective functional meat products. Food Science and Technology 2022;42:e85521. https://doi.org/?????.
MLA: Shukurlu, Y., et al.. “Biotechnological Aspects of the Modification of Secondary Collagen-containing Raw Materials–tripe for the Production of Cost-effective Functional Meat Products”. Food Science and Technology, vol. 42, Mar. 2022, p. e85521, https://doi.org/?????.
Vancouver: 1.Shukurlu Y, Salmanova A, Sharifova M. Biotechnological aspects of the modification of secondary collagen-containing raw materials–tripe for the production of cost-effective functional meat products. Food Science and Technology [Internet]. 2022Mar18;42:e85521. Available from: https://www.scielo.br/j/cta/a/DdH8DjJvrQTY6tfhdFksDNg/