Information Journal Paper
APA:
CopyD HEUREUX-CALIX, F., & BADRIE, N.. (2004). CONSUMER ACCEPTANCE AND PHYSICOCHEMICAL QUALITY OF PROCESSED RED SORREL/ROSELLE (HIBISCUS SABDARIFFA L.) SAUCES FROM ENZYMATIC EXTRACTED CALYCES. FOOD SERVICE TECHNOLOGY, 4(4), 141-148. SID. https://sid.ir/paper/550975/en
Vancouver:
CopyD HEUREUX-CALIX F., BADRIE N.. CONSUMER ACCEPTANCE AND PHYSICOCHEMICAL QUALITY OF PROCESSED RED SORREL/ROSELLE (HIBISCUS SABDARIFFA L.) SAUCES FROM ENZYMATIC EXTRACTED CALYCES. FOOD SERVICE TECHNOLOGY[Internet]. 2004;4(4):141-148. Available from: https://sid.ir/paper/550975/en
IEEE:
CopyF. D HEUREUX-CALIX, and N. BADRIE, “CONSUMER ACCEPTANCE AND PHYSICOCHEMICAL QUALITY OF PROCESSED RED SORREL/ROSELLE (HIBISCUS SABDARIFFA L.) SAUCES FROM ENZYMATIC EXTRACTED CALYCES,” FOOD SERVICE TECHNOLOGY, vol. 4, no. 4, pp. 141–148, 2004, [Online]. Available: https://sid.ir/paper/550975/en