Information Journal Paper
APA:
CopyALIREZA, S., TAN, C.P., & HAMED, M.. (2010). EFFECT OF FRYING PROCESS ON FATTY ACID COMPOSITION AND IODINE VALUE OF SELECTED VEGETABLE OILS AND THEIR BLENDS. INTERNATIONAL FOOD RESEARCH JOURNAL, 17(-), 295-302. SID. https://sid.ir/paper/625955/en
Vancouver:
CopyALIREZA S., TAN C.P., HAMED M.. EFFECT OF FRYING PROCESS ON FATTY ACID COMPOSITION AND IODINE VALUE OF SELECTED VEGETABLE OILS AND THEIR BLENDS. INTERNATIONAL FOOD RESEARCH JOURNAL[Internet]. 2010;17(-):295-302. Available from: https://sid.ir/paper/625955/en
IEEE:
CopyS. ALIREZA, C.P. TAN, and M. HAMED, “EFFECT OF FRYING PROCESS ON FATTY ACID COMPOSITION AND IODINE VALUE OF SELECTED VEGETABLE OILS AND THEIR BLENDS,” INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 17, no. -, pp. 295–302, 2010, [Online]. Available: https://sid.ir/paper/625955/en