Information Journal Paper
APA:
CopyYANG, Y.L., ZHOU, G.H., & XU, X.L.. (2007). RHEOLOGICAL PROPERTIES OF MYOSIN-GELATIN MIXTURES. FOOD SCIENCES, 72(-), 270-275. SID. https://sid.ir/paper/684374/en
Vancouver:
CopyYANG Y.L., ZHOU G.H., XU X.L.. RHEOLOGICAL PROPERTIES OF MYOSIN-GELATIN MIXTURES. FOOD SCIENCES[Internet]. 2007;72(-):270-275. Available from: https://sid.ir/paper/684374/en
IEEE:
CopyY.L. YANG, G.H. ZHOU, and X.L. XU, “RHEOLOGICAL PROPERTIES OF MYOSIN-GELATIN MIXTURES,” FOOD SCIENCES, vol. 72, no. -, pp. 270–275, 2007, [Online]. Available: https://sid.ir/paper/684374/en