APA (7th ed.) Citation

Meimandipour, A., Shuhaimi , M., Bejo, M. H., Kasim, A., Kabeir, B. M., Rasti, B., & Yazid, A. M. (2009). In vitro fermentation of broiler cecal content: The role of oactobacilli and pH value on the composition of microbiota and end products fermentation. Wiley-Blackwell.

Chicago Style (17th ed.) Citation

Meimandipour, A., M. Shuhaimi , Mohd Hair Bejo, Azhar Kasim, B. M. Kabeir, B. Rasti, and A. M. Yazid. In Vitro Fermentation of Broiler Cecal Content: The Role of Oactobacilli and PH Value on the Composition of Microbiota and End Products Fermentation. Wiley-Blackwell, 2009.

MLA (9th ed.) Citation

Meimandipour, A., et al. In Vitro Fermentation of Broiler Cecal Content: The Role of Oactobacilli and PH Value on the Composition of Microbiota and End Products Fermentation. Wiley-Blackwell, 2009.