Information Journal Paper
APA:
CopyAHANGAR, S., HADDAD KHODAPARAST, M.H., PIRAVI VANAK, Z., HASANI BAFERANI, A.R., & SAFAFAR, H.. (2013). COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(2 (16)), 39-49. SID. https://sid.ir/paper/176597/en
Vancouver:
CopyAHANGAR S., HADDAD KHODAPARAST M.H., PIRAVI VANAK Z., HASANI BAFERANI A.R., SAFAFAR H.. COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(2 (16)):39-49. Available from: https://sid.ir/paper/176597/en
IEEE:
CopyS. AHANGAR, M.H. HADDAD KHODAPARAST, Z. PIRAVI VANAK, A.R. HASANI BAFERANI, and H. SAFAFAR, “COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 2 (16), pp. 39–49, 2013, [Online]. Available: https://sid.ir/paper/176597/en