Information Journal Paper
APA:
CopySHEIBANI, A., & GHAZIASKAR, H.. (2008). PRESSURIZED FLUID EXTRACTION OF PISTACHIO OIL USING A MODIFIED SUPERCRITICAL FLUID EXTRACTOR AND FACTORIAL DESIGN FOR OPTIMIZATION. FOOD SCIENCE AND TECHNOLOGY (LWT), 41(8), 1472-1477. SID. https://sid.ir/paper/648721/en
Vancouver:
CopySHEIBANI A., GHAZIASKAR H.. PRESSURIZED FLUID EXTRACTION OF PISTACHIO OIL USING A MODIFIED SUPERCRITICAL FLUID EXTRACTOR AND FACTORIAL DESIGN FOR OPTIMIZATION. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2008;41(8):1472-1477. Available from: https://sid.ir/paper/648721/en
IEEE:
CopyA. SHEIBANI, and H. GHAZIASKAR, “PRESSURIZED FLUID EXTRACTION OF PISTACHIO OIL USING A MODIFIED SUPERCRITICAL FLUID EXTRACTOR AND FACTORIAL DESIGN FOR OPTIMIZATION,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 41, no. 8, pp. 1472–1477, 2008, [Online]. Available: https://sid.ir/paper/648721/en