Information Journal Paper
APA:
CopyFARAHANI, G., EZZATPANAH, H., & ABBASI, S.. (2014). EVALUATION OF SOME PHYSICOCHEMICAL, RHEOLOGICAL AND TEXTURAL PROPERTIES OF WHITE-BRINED CHEESE (GOLPAYEGAN CHEESE) DURING RIPENING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(3 (43)), 5-20. SID. https://sid.ir/paper/143335/en
Vancouver:
CopyFARAHANI G., EZZATPANAH H., ABBASI S.. EVALUATION OF SOME PHYSICOCHEMICAL, RHEOLOGICAL AND TEXTURAL PROPERTIES OF WHITE-BRINED CHEESE (GOLPAYEGAN CHEESE) DURING RIPENING. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(3 (43)):5-20. Available from: https://sid.ir/paper/143335/en
IEEE:
CopyG. FARAHANI, H. EZZATPANAH, and S. ABBASI, “EVALUATION OF SOME PHYSICOCHEMICAL, RHEOLOGICAL AND TEXTURAL PROPERTIES OF WHITE-BRINED CHEESE (GOLPAYEGAN CHEESE) DURING RIPENING,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 3 (43), pp. 5–20, 2014, [Online]. Available: https://sid.ir/paper/143335/en