Information Journal Paper
APA:
Copy. (2021). A Successful Pilot Experience of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content Without Detection by Consumers. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, 18(4), 0-0. SID. https://sid.ir/paper/699351/en
Vancouver:
Copy. A Successful Pilot Experience of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content Without Detection by Consumers. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH[Internet]. 2021;18(4):0-0. Available from: https://sid.ir/paper/699351/en
IEEE:
Copy, “A Successful Pilot Experience of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content Without Detection by Consumers,” INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, vol. 18, no. 4, pp. 0–0, 2021, [Online]. Available: https://sid.ir/paper/699351/en