Information Journal Paper
APA:
CopyHEENAN, C.N., ADAMS, M.C., & HOSKEN, R.W.. (2004). SURVIVAL AND SENSORY ACCEPTABILITY OF PROBIOTIC MICROORGANISMS IN A NONFERMENTED FROZEN VEGETARIAN DESSERT. FOOD SCIENCE AND TECHNOLOGY (LWT), 37(4), 461-466. SID. https://sid.ir/paper/633520/en
Vancouver:
CopyHEENAN C.N., ADAMS M.C., HOSKEN R.W.. SURVIVAL AND SENSORY ACCEPTABILITY OF PROBIOTIC MICROORGANISMS IN A NONFERMENTED FROZEN VEGETARIAN DESSERT. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2004;37(4):461-466. Available from: https://sid.ir/paper/633520/en
IEEE:
CopyC.N. HEENAN, M.C. ADAMS, and R.W. HOSKEN, “SURVIVAL AND SENSORY ACCEPTABILITY OF PROBIOTIC MICROORGANISMS IN A NONFERMENTED FROZEN VEGETARIAN DESSERT,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 37, no. 4, pp. 461–466, 2004, [Online]. Available: https://sid.ir/paper/633520/en