Information Journal Paper
APA:
CopyMORTAZAVI, S.A., MILANI, E., & MOEENFARD, M.. (2015). MICROBIOLOGICAL DIVERSITY IN KURDISH CHEESE THROUGHOUT RIPENING AND ITS RELATIONSHIP WITH PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(2), 140-151. SID. https://sid.ir/paper/143723/en
Vancouver:
CopyMORTAZAVI S.A., MILANI E., MOEENFARD M.. MICROBIOLOGICAL DIVERSITY IN KURDISH CHEESE THROUGHOUT RIPENING AND ITS RELATIONSHIP WITH PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(2):140-151. Available from: https://sid.ir/paper/143723/en
IEEE:
CopyS.A. MORTAZAVI, E. MILANI, and M. MOEENFARD, “MICROBIOLOGICAL DIVERSITY IN KURDISH CHEESE THROUGHOUT RIPENING AND ITS RELATIONSHIP WITH PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 2, pp. 140–151, 2015, [Online]. Available: https://sid.ir/paper/143723/en