Information Journal Paper
APA:
CopyMOYANO, P.C., & PEDRESCHI, F.. (2006). KINETICS OF OIL UPTAKE DURING FRYING OF POTATO SLICES: EFFECT OF PRETREATMENTS. FOOD SCIENCE AND TECHNOLOGY (LWT), 39(-), 285-291. SID. https://sid.ir/paper/660310/en
Vancouver:
CopyMOYANO P.C., PEDRESCHI F.. KINETICS OF OIL UPTAKE DURING FRYING OF POTATO SLICES: EFFECT OF PRETREATMENTS. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2006;39(-):285-291. Available from: https://sid.ir/paper/660310/en
IEEE:
CopyP.C. MOYANO, and F. PEDRESCHI, “KINETICS OF OIL UPTAKE DURING FRYING OF POTATO SLICES: EFFECT OF PRETREATMENTS,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 39, no. -, pp. 285–291, 2006, [Online]. Available: https://sid.ir/paper/660310/en