Information Journal Paper
APA:
CopyKAILASAPATHY, SAHAR, & HESARI, JAVAD. (2009). ISOLATION OF LACTIC ACID BACTERIA FROM LIGHVAN CHEESE, A SEMI-HARD CHEESE MADE FROM RAW SHEEP MILK IN IRAN. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, -(-), 260-264. SID. https://sid.ir/paper/661125/en
Vancouver:
CopyKAILASAPATHY SAHAR, HESARI JAVAD. ISOLATION OF LACTIC ACID BACTERIA FROM LIGHVAN CHEESE, A SEMI-HARD CHEESE MADE FROM RAW SHEEP MILK IN IRAN. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2009;-(-):260-264. Available from: https://sid.ir/paper/661125/en
IEEE:
CopySAHAR KAILASAPATHY, and JAVAD HESARI, “ISOLATION OF LACTIC ACID BACTERIA FROM LIGHVAN CHEESE, A SEMI-HARD CHEESE MADE FROM RAW SHEEP MILK IN IRAN,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. -, no. -, pp. 260–264, 2009, [Online]. Available: https://sid.ir/paper/661125/en