Information Journal Paper
APA:
CopyDORNIER, M., DECLOUX, M., & TRYSTRAM, G.. (1995). INTEREST OF NEURAL NETWORKS FOR THE OPTIMIZATION OF THE CROSSFLOW FILTRATION PROCESS. FOOD SCIENCE AND TECHNOLOGY (LWT), 28(3), 300-309. SID. https://sid.ir/paper/616469/en
Vancouver:
CopyDORNIER M., DECLOUX M., TRYSTRAM G.. INTEREST OF NEURAL NETWORKS FOR THE OPTIMIZATION OF THE CROSSFLOW FILTRATION PROCESS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 1995;28(3):300-309. Available from: https://sid.ir/paper/616469/en
IEEE:
CopyM. DORNIER, M. DECLOUX, and G. TRYSTRAM, “INTEREST OF NEURAL NETWORKS FOR THE OPTIMIZATION OF THE CROSSFLOW FILTRATION PROCESS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 28, no. 3, pp. 300–309, 1995, [Online]. Available: https://sid.ir/paper/616469/en