Information Journal Paper
APA:
CopyFAZELI, M.R., SHAHVERDI, A.R., & SEDAGHAT, B.. (2004). SOURDOGH ISOLATED LACTOBACILLUS FERMENTUM AS POTENT ANTI- MOULD PRESERVATIVE OF A TRADITIONAL IRANIAN BREAD. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), 218(6), 554-556. SID. https://sid.ir/paper/592450/en
Vancouver:
CopyFAZELI M.R., SHAHVERDI A.R., SEDAGHAT B.. SOURDOGH ISOLATED LACTOBACILLUS FERMENTUM AS POTENT ANTI- MOULD PRESERVATIVE OF A TRADITIONAL IRANIAN BREAD. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY)[Internet]. 2004;218(6):554-556. Available from: https://sid.ir/paper/592450/en
IEEE:
CopyM.R. FAZELI, A.R. SHAHVERDI, and B. SEDAGHAT, “SOURDOGH ISOLATED LACTOBACILLUS FERMENTUM AS POTENT ANTI- MOULD PRESERVATIVE OF A TRADITIONAL IRANIAN BREAD,” ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), vol. 218, no. 6, pp. 554–556, 2004, [Online]. Available: https://sid.ir/paper/592450/en