Information Journal Paper
APA:
CopyVAN DER BERG, C.. (1984). DESCRIPTION OF WATER ACTIVITY OF FOODS FOR ENGINEERING PURPOSES BY MEANS OF THE G.A.B MODEL OF SORPTION. ENGINEERING AND FOODS, 1(-), 311-311. SID. https://sid.ir/paper/548543/en
Vancouver:
CopyVAN DER BERG C.. DESCRIPTION OF WATER ACTIVITY OF FOODS FOR ENGINEERING PURPOSES BY MEANS OF THE G.A.B MODEL OF SORPTION. ENGINEERING AND FOODS[Internet]. 1984;1(-):311-311. Available from: https://sid.ir/paper/548543/en
IEEE:
CopyC. VAN DER BERG, “DESCRIPTION OF WATER ACTIVITY OF FOODS FOR ENGINEERING PURPOSES BY MEANS OF THE G.A.B MODEL OF SORPTION,” ENGINEERING AND FOODS, vol. 1, no. -, pp. 311–311, 1984, [Online]. Available: https://sid.ir/paper/548543/en