Information Journal Paper
APA:
CopySOMBOONPANYAKUL, P.. (2007). TEXTURAL AND SENSORY QUALITY OF POULTRY MEAT BATTER CONTAINING MALVA NUT GUM, SALT AND PHOSPHATE. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(3), 1475-1481. SID. https://sid.ir/paper/633087/en
Vancouver:
CopySOMBOONPANYAKUL P.. TEXTURAL AND SENSORY QUALITY OF POULTRY MEAT BATTER CONTAINING MALVA NUT GUM, SALT AND PHOSPHATE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(3):1475-1481. Available from: https://sid.ir/paper/633087/en
IEEE:
CopyP. SOMBOONPANYAKUL, “TEXTURAL AND SENSORY QUALITY OF POULTRY MEAT BATTER CONTAINING MALVA NUT GUM, SALT AND PHOSPHATE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. 3, pp. 1475–1481, 2007, [Online]. Available: https://sid.ir/paper/633087/en