Information Journal Paper
APA:
CopyPIETRASIK, Z., JARMOLUK, A., & SHAND, P.J.. (2007). EFFECT OF NON-MEAT PROTEINS ON HYDRATION AND TEXTURAL PROPERTIES OF PORK MEAT GELS ENHANCED WITH MICROBIAL TRANSGLUTAMINASE. FOOD SCIENCE AND TECHNOLOGY (LWT), 40(-), 915-920. SID. https://sid.ir/paper/678874/en
Vancouver:
CopyPIETRASIK Z., JARMOLUK A., SHAND P.J.. EFFECT OF NON-MEAT PROTEINS ON HYDRATION AND TEXTURAL PROPERTIES OF PORK MEAT GELS ENHANCED WITH MICROBIAL TRANSGLUTAMINASE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2007;40(-):915-920. Available from: https://sid.ir/paper/678874/en
IEEE:
CopyZ. PIETRASIK, A. JARMOLUK, and P.J. SHAND, “EFFECT OF NON-MEAT PROTEINS ON HYDRATION AND TEXTURAL PROPERTIES OF PORK MEAT GELS ENHANCED WITH MICROBIAL TRANSGLUTAMINASE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 40, no. -, pp. 915–920, 2007, [Online]. Available: https://sid.ir/paper/678874/en