Information Journal Paper
APA:
CopyPAMBOU TOBI, N.P., NAZIKOU, J.M., & MASTOS, L.. (2010). COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOY BEAN OIL AND REFINED PALM OIL. ADVANCED JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(1), 22-27. SID. https://sid.ir/paper/611854/en
Vancouver:
CopyPAMBOU TOBI N.P., NAZIKOU J.M., MASTOS L.. COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOY BEAN OIL AND REFINED PALM OIL. ADVANCED JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;2(1):22-27. Available from: https://sid.ir/paper/611854/en
IEEE:
CopyN.P. PAMBOU TOBI, J.M. NAZIKOU, and L. MASTOS, “COMPARATIVE STUDY OF STABILITY MEASUREMENTS FOR TWO FRYING OILS: SOY BEAN OIL AND REFINED PALM OIL,” ADVANCED JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 1, pp. 22–27, 2010, [Online]. Available: https://sid.ir/paper/611854/en