Information Journal Paper
APA:
CopyRIVAS, A., RODRIGO, D., MARTINEZ, A., BARBOSA CANOVAS, G.V., & RODRIGO, M.. (2006). EFFECT OF PEF AND HEAT PASTEURIZATION ON THE PHYSICAL-CHEMICAL CHARACTERISTICS OF BLENDED ORANGE AND CARROT JUICE. FOOD SCIENCE AND TECHNOLOGY (LWT), 39(-), 1163-1170. SID. https://sid.ir/paper/562694/en
Vancouver:
CopyRIVAS A., RODRIGO D., MARTINEZ A., BARBOSA CANOVAS G.V., RODRIGO M.. EFFECT OF PEF AND HEAT PASTEURIZATION ON THE PHYSICAL-CHEMICAL CHARACTERISTICS OF BLENDED ORANGE AND CARROT JUICE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2006;39(-):1163-1170. Available from: https://sid.ir/paper/562694/en
IEEE:
CopyA. RIVAS, D. RODRIGO, A. MARTINEZ, G.V. BARBOSA CANOVAS, and M. RODRIGO, “EFFECT OF PEF AND HEAT PASTEURIZATION ON THE PHYSICAL-CHEMICAL CHARACTERISTICS OF BLENDED ORANGE AND CARROT JUICE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 39, no. -, pp. 1163–1170, 2006, [Online]. Available: https://sid.ir/paper/562694/en