Information Journal Paper
APA:
CopyGELAIS, D., & DOYON, G.. (1991). SUGAR AND ORGANIC ACID CONCENTRATIONS DURING RIPENING OF CHEDDAR CHEESE-LIKE PRODUCTS. MILCHWISSENSCHAFT, 46(5), 288-290. SID. https://sid.ir/paper/545893/en
Vancouver:
CopyGELAIS D., DOYON G.. SUGAR AND ORGANIC ACID CONCENTRATIONS DURING RIPENING OF CHEDDAR CHEESE-LIKE PRODUCTS. MILCHWISSENSCHAFT[Internet]. 1991;46(5):288-290. Available from: https://sid.ir/paper/545893/en
IEEE:
CopyD. GELAIS, and G. DOYON, “SUGAR AND ORGANIC ACID CONCENTRATIONS DURING RIPENING OF CHEDDAR CHEESE-LIKE PRODUCTS,” MILCHWISSENSCHAFT, vol. 46, no. 5, pp. 288–290, 1991, [Online]. Available: https://sid.ir/paper/545893/en