Information Journal Paper
APA:
CopyCASTRO, M.P.P., ROJAS, A.M., & CAMPOS, C.A.. (2009). EFFECT OF PRESERVATIVES, TWEEN 20, OIL CONTENT AND EMULSION STRUCTURE ON THE SURVIVAL OF LACTOBACILLUS FRUCTIVORANS IN MODEL SALAD DRESSINGS. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(8), 1428-1434. SID. https://sid.ir/paper/651471/en
Vancouver:
CopyCASTRO M.P.P., ROJAS A.M., CAMPOS C.A.. EFFECT OF PRESERVATIVES, TWEEN 20, OIL CONTENT AND EMULSION STRUCTURE ON THE SURVIVAL OF LACTOBACILLUS FRUCTIVORANS IN MODEL SALAD DRESSINGS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(8):1428-1434. Available from: https://sid.ir/paper/651471/en
IEEE:
CopyM.P.P. CASTRO, A.M. ROJAS, and C.A. CAMPOS, “EFFECT OF PRESERVATIVES, TWEEN 20, OIL CONTENT AND EMULSION STRUCTURE ON THE SURVIVAL OF LACTOBACILLUS FRUCTIVORANS IN MODEL SALAD DRESSINGS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. 8, pp. 1428–1434, 2009, [Online]. Available: https://sid.ir/paper/651471/en