Information Journal Paper
APA:
CopyMOAYEDZADEH, S., KHOSROWSHAHI ASL, A., & ZOMORODI, SH.. (2012). EFFECTS OF TRANSGLUTAMINASE TREATMENT ON LACTOBACILLUS CASEI VIABILITY, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF NONFAT STIRRED YOGHURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(2), 201-214. SID. https://sid.ir/paper/148470/en
Vancouver:
CopyMOAYEDZADEH S., KHOSROWSHAHI ASL A., ZOMORODI SH.. EFFECTS OF TRANSGLUTAMINASE TREATMENT ON LACTOBACILLUS CASEI VIABILITY, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF NONFAT STIRRED YOGHURT. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2012;22(2):201-214. Available from: https://sid.ir/paper/148470/en
IEEE:
CopyS. MOAYEDZADEH, A. KHOSROWSHAHI ASL, and SH. ZOMORODI, “EFFECTS OF TRANSGLUTAMINASE TREATMENT ON LACTOBACILLUS CASEI VIABILITY, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF NONFAT STIRRED YOGHURT,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 2, pp. 201–214, 2012, [Online]. Available: https://sid.ir/paper/148470/en