Information Journal Paper
APA:
CopyLAUBER, S., KLOSTERMEYER, H., & HENLE, T.. (2000). IN MUENCE OF IRREVERSIBLECASEIN CROSSLINKING ON THE GEL STRENGTH OF YOGHURT. CZECH JOURNAL OF FOOD SCIENCES, 18(-), 69-71. SID. https://sid.ir/paper/675196/en
Vancouver:
CopyLAUBER S., KLOSTERMEYER H., HENLE T.. IN MUENCE OF IRREVERSIBLECASEIN CROSSLINKING ON THE GEL STRENGTH OF YOGHURT. CZECH JOURNAL OF FOOD SCIENCES[Internet]. 2000;18(-):69-71. Available from: https://sid.ir/paper/675196/en
IEEE:
CopyS. LAUBER, H. KLOSTERMEYER, and T. HENLE, “IN MUENCE OF IRREVERSIBLECASEIN CROSSLINKING ON THE GEL STRENGTH OF YOGHURT,” CZECH JOURNAL OF FOOD SCIENCES, vol. 18, no. -, pp. 69–71, 2000, [Online]. Available: https://sid.ir/paper/675196/en