Information Journal Paper
APA:
CopyTRIGUEROS, L., & PEREZ ALVAREZ, J.. (2011). PRODUCTION OF LOW-FAT YOGURT WITH QUINCE (CYDONIA OBLONGA MILL.) SCALDING WATER. FOOD SCIENCE AND TECHNOLOGY (LWT), 44(-), 1388-1395. SID. https://sid.ir/paper/657070/en
Vancouver:
CopyTRIGUEROS L., PEREZ ALVAREZ J.. PRODUCTION OF LOW-FAT YOGURT WITH QUINCE (CYDONIA OBLONGA MILL.) SCALDING WATER. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2011;44(-):1388-1395. Available from: https://sid.ir/paper/657070/en
IEEE:
CopyL. TRIGUEROS, and J. PEREZ ALVAREZ, “PRODUCTION OF LOW-FAT YOGURT WITH QUINCE (CYDONIA OBLONGA MILL.) SCALDING WATER,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 44, no. -, pp. 1388–1395, 2011, [Online]. Available: https://sid.ir/paper/657070/en