Information Journal Paper
APA:
CopyCHOI, Y.S., LEE, M.A., & JEONG, J.Y.. (2007). EFFECTS OF WHEAT FIBER ON THE QUALITY OF MEAT BATTER. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 27(1), 22-28. SID. https://sid.ir/paper/651451/en
Vancouver:
CopyCHOI Y.S., LEE M.A., JEONG J.Y.. EFFECTS OF WHEAT FIBER ON THE QUALITY OF MEAT BATTER. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES[Internet]. 2007;27(1):22-28. Available from: https://sid.ir/paper/651451/en
IEEE:
CopyY.S. CHOI, M.A. LEE, and J.Y. JEONG, “EFFECTS OF WHEAT FIBER ON THE QUALITY OF MEAT BATTER,” KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, vol. 27, no. 1, pp. 22–28, 2007, [Online]. Available: https://sid.ir/paper/651451/en