Information Journal Paper
APA:
CopyRAZALI, I., & BADRI, M.. (2003). OIL ABSORPTION, POLYMER AND POLAR COMPONENTS FORMATION DURING DEEP-FAT FRYING OF FRENCH FRIES IN VEGETABLE OILS. PALM OIL DEVELOPMENTS, -(38), 11-15. SID. https://sid.ir/paper/566361/en
Vancouver:
CopyRAZALI I., BADRI M.. OIL ABSORPTION, POLYMER AND POLAR COMPONENTS FORMATION DURING DEEP-FAT FRYING OF FRENCH FRIES IN VEGETABLE OILS. PALM OIL DEVELOPMENTS[Internet]. 2003;-(38):11-15. Available from: https://sid.ir/paper/566361/en
IEEE:
CopyI. RAZALI, and M. BADRI, “OIL ABSORPTION, POLYMER AND POLAR COMPONENTS FORMATION DURING DEEP-FAT FRYING OF FRENCH FRIES IN VEGETABLE OILS,” PALM OIL DEVELOPMENTS, vol. -, no. 38, pp. 11–15, 2003, [Online]. Available: https://sid.ir/paper/566361/en