Information Journal Paper
APA:
CopyPANCHAVARNAM, S., BASU, S., & MANISHA, K.. (2003). PREPARATION AND USE OF FRESHWATER FISH, ROHU (LABEO ROHITA) PROTEIN DISPERSION IN SHELF-LIFE EXTENSION OF THE FISH STEAKS. FOOD SCIENCE AND TECHNOLOGY (LWT), 36(4), 433-439. SID. https://sid.ir/paper/638153/en
Vancouver:
CopyPANCHAVARNAM S., BASU S., MANISHA K.. PREPARATION AND USE OF FRESHWATER FISH, ROHU (LABEO ROHITA) PROTEIN DISPERSION IN SHELF-LIFE EXTENSION OF THE FISH STEAKS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2003;36(4):433-439. Available from: https://sid.ir/paper/638153/en
IEEE:
CopyS. PANCHAVARNAM, S. BASU, and K. MANISHA, “PREPARATION AND USE OF FRESHWATER FISH, ROHU (LABEO ROHITA) PROTEIN DISPERSION IN SHELF-LIFE EXTENSION OF THE FISH STEAKS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 36, no. 4, pp. 433–439, 2003, [Online]. Available: https://sid.ir/paper/638153/en