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RMJ. 2006; 31(1): 6-9 Changes in concentration of iron and lead in food due to rotting Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq.
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How to Cite this Article |
Pubmed Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq. Changes in concentration of iron and lead in food due to rotting. RMJ. 2006; 31(1): 6-9. Web Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq. Changes in concentration of iron and lead in food due to rotting. https://www.rmj.org.pk/?mno=8182 [Access: December 05, 2023]. AMA (American Medical Association) Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq. Changes in concentration of iron and lead
in food due to rotting. RMJ. 2006; 31(1): 6-9. Vancouver/ICMJE Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq. Changes in concentration of iron and lead
in food due to rotting. RMJ. (2006), [cited December 05, 2023]; 31(1): 6-9. Harvard Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq (2006) Changes in concentration of iron and lead
in food due to rotting. RMJ, 31 (1), 6-9. Turabian Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq. 2006. Changes in concentration of iron and lead
in food due to rotting. Rawal Medical Journal, 31 (1), 6-9. Chicago Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq. "Changes in concentration of iron and lead
in food due to rotting." Rawal Medical Journal 31 (2006), 6-9. MLA (The Modern Language Association) Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq. "Changes in concentration of iron and lead
in food due to rotting." Rawal Medical Journal 31.1 (2006), 6-9. Print. APA (American Psychological Association) Style Shakila Zaman, Hameed A. Tahir, Uzaira Rafiq (2006) Changes in concentration of iron and lead
in food due to rotting. Rawal Medical Journal, 31 (1), 6-9. |