Information Journal Paper
APA:
CopyANDRIKOPOULOS, N.K., KALOGEROPOULUS, N., & FALIREA, A.. (2002). PERFORMANCE OF VIRGIN OLIVE OIL AND VEGETABLE SHORTENING DURING DOMESTIC DEEP-FRYING AND PAN-FRYING OF POTATOES. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 37(2), 177-190. SID. https://sid.ir/paper/623072/en
Vancouver:
CopyANDRIKOPOULOS N.K., KALOGEROPOULUS N., FALIREA A.. PERFORMANCE OF VIRGIN OLIVE OIL AND VEGETABLE SHORTENING DURING DOMESTIC DEEP-FRYING AND PAN-FRYING OF POTATOES. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2002;37(2):177-190. Available from: https://sid.ir/paper/623072/en
IEEE:
CopyN.K. ANDRIKOPOULOS, N. KALOGEROPOULUS, and A. FALIREA, “PERFORMANCE OF VIRGIN OLIVE OIL AND VEGETABLE SHORTENING DURING DOMESTIC DEEP-FRYING AND PAN-FRYING OF POTATOES,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 37, no. 2, pp. 177–190, 2002, [Online]. Available: https://sid.ir/paper/623072/en