Information Journal Paper
APA:
CopyKOOCHEKI, A., GHANDI, A., & RAZAVI, S.M.. (2009). THE RHEOLOGICAL PROPERTIES OF KETCHUP AS A FUNCTION OF DIFFERENT HYDROCOLLOIDS AND TEMPERATURE. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 44(-), 596-602. SID. https://sid.ir/paper/673069/en
Vancouver:
CopyKOOCHEKI A., GHANDI A., RAZAVI S.M.. THE RHEOLOGICAL PROPERTIES OF KETCHUP AS A FUNCTION OF DIFFERENT HYDROCOLLOIDS AND TEMPERATURE. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2009;44(-):596-602. Available from: https://sid.ir/paper/673069/en
IEEE:
CopyA. KOOCHEKI, A. GHANDI, and S.M. RAZAVI, “THE RHEOLOGICAL PROPERTIES OF KETCHUP AS A FUNCTION OF DIFFERENT HYDROCOLLOIDS AND TEMPERATURE,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 44, no. -, pp. 596–602, 2009, [Online]. Available: https://sid.ir/paper/673069/en