Information Journal Paper
APA:
Copy. (2019). Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera. FOOD SCIENCE AND TECHNOLOGY (LWT), 109(-), 33-39. SID. https://sid.ir/paper/696693/en
Vancouver:
Copy. Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2019;109(-):33-39. Available from: https://sid.ir/paper/696693/en
IEEE:
Copy, “Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 109, no. -, pp. 33–39, 2019, [Online]. Available: https://sid.ir/paper/696693/en