Information Journal Paper
APA:
CopyNAVAS, P.B., & CARRASQUERAO DURAN, A.. (2006). EFFECT OF BLACK TEA, GARLIC AND ONION ON CORN OIL STABILITY AND FATTY ACID COMPOSITION UNDER ACCELERATED OXIDATION. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 41(-), 243-247. SID. https://sid.ir/paper/637755/en
Vancouver:
CopyNAVAS P.B., CARRASQUERAO DURAN A.. EFFECT OF BLACK TEA, GARLIC AND ONION ON CORN OIL STABILITY AND FATTY ACID COMPOSITION UNDER ACCELERATED OXIDATION. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2006;41(-):243-247. Available from: https://sid.ir/paper/637755/en
IEEE:
CopyP.B. NAVAS, and A. CARRASQUERAO DURAN, “EFFECT OF BLACK TEA, GARLIC AND ONION ON CORN OIL STABILITY AND FATTY ACID COMPOSITION UNDER ACCELERATED OXIDATION,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 41, no. -, pp. 243–247, 2006, [Online]. Available: https://sid.ir/paper/637755/en