Information Journal Paper
APA:
CopyWANGTUEAI, S., & NOOMHORM, A.. (2009). PROCESSING OPTIMIZATION AND CHARACTERIZATION OF GELATIN FROM LIZARDOSH (SAURIDA SPP.) SCALES. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(-), 825-834. SID. https://sid.ir/paper/634724/en
Vancouver:
CopyWANGTUEAI S., NOOMHORM A.. PROCESSING OPTIMIZATION AND CHARACTERIZATION OF GELATIN FROM LIZARDOSH (SAURIDA SPP.) SCALES. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(-):825-834. Available from: https://sid.ir/paper/634724/en
IEEE:
CopyS. WANGTUEAI, and A. NOOMHORM, “PROCESSING OPTIMIZATION AND CHARACTERIZATION OF GELATIN FROM LIZARDOSH (SAURIDA SPP.) SCALES,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. -, pp. 825–834, 2009, [Online]. Available: https://sid.ir/paper/634724/en