Information Journal Paper
APA:
CopyNGADI, M., & LI, Y.. (2007). QUALITY CHANGES IN CHICKEN NUGGETS FRIED IN OILS WITH DIFFERENT DEGREES OF HYDROGENATION. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(-), 1784-1791. SID. https://sid.ir/paper/672217/en
Vancouver:
CopyNGADI M., LI Y.. QUALITY CHANGES IN CHICKEN NUGGETS FRIED IN OILS WITH DIFFERENT DEGREES OF HYDROGENATION. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(-):1784-1791. Available from: https://sid.ir/paper/672217/en
IEEE:
CopyM. NGADI, and Y. LI, “QUALITY CHANGES IN CHICKEN NUGGETS FRIED IN OILS WITH DIFFERENT DEGREES OF HYDROGENATION,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. -, pp. 1784–1791, 2007, [Online]. Available: https://sid.ir/paper/672217/en