Information Journal Paper
APA:
CopyBAYOD, E., WILLERS, E.P., & TORNBERG, E.. (2008). RHEOLOGICAL AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE AND ITS INFLUENCE ON THE QUALITY OF KETCHUP. FOOD SCIENCE AND TECHNOLOGY (LWT), 41(-), 1289-1300. SID. https://sid.ir/paper/674101/en
Vancouver:
CopyBAYOD E., WILLERS E.P., TORNBERG E.. RHEOLOGICAL AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE AND ITS INFLUENCE ON THE QUALITY OF KETCHUP. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2008;41(-):1289-1300. Available from: https://sid.ir/paper/674101/en
IEEE:
CopyE. BAYOD, E.P. WILLERS, and E. TORNBERG, “RHEOLOGICAL AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE AND ITS INFLUENCE ON THE QUALITY OF KETCHUP,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 41, no. -, pp. 1289–1300, 2008, [Online]. Available: https://sid.ir/paper/674101/en