Information Journal Paper
APA:
CopyMELLEMA, M.. (2003). A REVIEW MECHANISM AND REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED FOODS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 14(-), 364-373. SID. https://sid.ir/paper/661347/en
Vancouver:
CopyMELLEMA M.. A REVIEW MECHANISM AND REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED FOODS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2003;14(-):364-373. Available from: https://sid.ir/paper/661347/en
IEEE:
CopyM. MELLEMA, “A REVIEW MECHANISM AND REDUCTION OF FAT UPTAKE IN DEEP-FAT FRIED FOODS,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. -, pp. 364–373, 2003, [Online]. Available: https://sid.ir/paper/661347/en