Information Journal Paper
APA:
CopyVASS, M., AMREIN, T.M., & SCHONBACHLER, B.. (2004). WAYS TO REDUCE THE ACRYLAMIDE FORMATION IN CRACKER PRODUCTS. CZECH JOURNAL OF FOOD SCIENCES, 22(-), 19-21. SID. https://sid.ir/paper/638127/en
Vancouver:
CopyVASS M., AMREIN T.M., SCHONBACHLER B.. WAYS TO REDUCE THE ACRYLAMIDE FORMATION IN CRACKER PRODUCTS. CZECH JOURNAL OF FOOD SCIENCES[Internet]. 2004;22(-):19-21. Available from: https://sid.ir/paper/638127/en
IEEE:
CopyM. VASS, T.M. AMREIN, and B. SCHONBACHLER, “WAYS TO REDUCE THE ACRYLAMIDE FORMATION IN CRACKER PRODUCTS,” CZECH JOURNAL OF FOOD SCIENCES, vol. 22, no. -, pp. 19–21, 2004, [Online]. Available: https://sid.ir/paper/638127/en