Information Journal Paper
APA:
CopyGARCIA ARIAS, M.T., & ALVAREZ PONTES, E.. (2003). GRILLING OF SARDINE FILLETS. EFFECTS OF FROZEN AND THAWED MODALITY ON THEIR PROTEIN QUALITY. FOOD SCIENCE AND TECHNOLOGY (LWT), 36(8), 763-769. SID. https://sid.ir/paper/658392/en
Vancouver:
CopyGARCIA ARIAS M.T., ALVAREZ PONTES E.. GRILLING OF SARDINE FILLETS. EFFECTS OF FROZEN AND THAWED MODALITY ON THEIR PROTEIN QUALITY. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2003;36(8):763-769. Available from: https://sid.ir/paper/658392/en
IEEE:
CopyM.T. GARCIA ARIAS, and E. ALVAREZ PONTES, “GRILLING OF SARDINE FILLETS. EFFECTS OF FROZEN AND THAWED MODALITY ON THEIR PROTEIN QUALITY,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 36, no. 8, pp. 763–769, 2003, [Online]. Available: https://sid.ir/paper/658392/en