Information Journal Paper
APA:
CopyZHU, F.. (2016). STALING OF CHINESE STEAMED BREAD: QUANTIFICATION AND CONTROL. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 55(-), 118-127. SID. https://sid.ir/paper/702561/en
Vancouver:
CopyZHU F.. STALING OF CHINESE STEAMED BREAD: QUANTIFICATION AND CONTROL. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;55(-):118-127. Available from: https://sid.ir/paper/702561/en
IEEE:
CopyF. ZHU, “STALING OF CHINESE STEAMED BREAD: QUANTIFICATION AND CONTROL,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. -, pp. 118–127, 2016, [Online]. Available: https://sid.ir/paper/702561/en