Information Journal Paper
APA:
CopyOZDEMIR, M., OZEN, B.F., & DOCK, L.L.. (2008). OPTIMIZATION OF OSMOTIC DEHYDRATION OF DICED GREEN PEPPERS BY RESPONSE SURFACE METHODOLOGY. FOOD SCIENCE AND TECHNOLOGY (LWT), 41(10), 2044-2050. SID. https://sid.ir/paper/598689/en
Vancouver:
CopyOZDEMIR M., OZEN B.F., DOCK L.L.. OPTIMIZATION OF OSMOTIC DEHYDRATION OF DICED GREEN PEPPERS BY RESPONSE SURFACE METHODOLOGY. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2008;41(10):2044-2050. Available from: https://sid.ir/paper/598689/en
IEEE:
CopyM. OZDEMIR, B.F. OZEN, and L.L. DOCK, “OPTIMIZATION OF OSMOTIC DEHYDRATION OF DICED GREEN PEPPERS BY RESPONSE SURFACE METHODOLOGY,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 41, no. 10, pp. 2044–2050, 2008, [Online]. Available: https://sid.ir/paper/598689/en