Information Journal Paper
APA:
CopyKOLANOWSKI, W., & LAUFENBERG, G.. (2004). FISH OIL STABILISATION BY MICROENCAPSULATION WITH MODIFIED CELLULOSE. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, 55(-), 333-343. SID. https://sid.ir/paper/629610/en
Vancouver:
CopyKOLANOWSKI W., LAUFENBERG G.. FISH OIL STABILISATION BY MICROENCAPSULATION WITH MODIFIED CELLULOSE. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION[Internet]. 2004;55(-):333-343. Available from: https://sid.ir/paper/629610/en
IEEE:
CopyW. KOLANOWSKI, and G. LAUFENBERG, “FISH OIL STABILISATION BY MICROENCAPSULATION WITH MODIFIED CELLULOSE,” INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, vol. 55, no. -, pp. 333–343, 2004, [Online]. Available: https://sid.ir/paper/629610/en