Information Journal Paper
APA:
CopyZHEN, M., & JOYEE, I.B.. (2013). ADVANCES IN THE DESIGN AND PRODUCTION OF REDUCED- FAT AND REDUCED- CHOLESTEROL SALAD DRESSING AND MAYONNAISE: A REVIEW. FOOD AND BIOPROCESS TECHNOLOGY, 6(-), 648-670. SID. https://sid.ir/paper/669557/en
Vancouver:
CopyZHEN M., JOYEE I.B.. ADVANCES IN THE DESIGN AND PRODUCTION OF REDUCED- FAT AND REDUCED- CHOLESTEROL SALAD DRESSING AND MAYONNAISE: A REVIEW. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2013;6(-):648-670. Available from: https://sid.ir/paper/669557/en
IEEE:
CopyM. ZHEN, and I.B. JOYEE, “ADVANCES IN THE DESIGN AND PRODUCTION OF REDUCED- FAT AND REDUCED- CHOLESTEROL SALAD DRESSING AND MAYONNAISE: A REVIEW,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 6, no. -, pp. 648–670, 2013, [Online]. Available: https://sid.ir/paper/669557/en