Information Journal Paper
APA:
CopyOLMEDO, R.H.. (2013). PRESERVATION OF SENSORY AND CHEMICAL PROPERTIES IN FLAVOURED CHEESE PREPARED WITH CREAM CHEESE BASE USING OREGANO AND ROSEMARY ESSENTIAL OILS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, -(53), 0-0. SID. https://sid.ir/paper/704956/en
Vancouver:
CopyOLMEDO R.H.. PRESERVATION OF SENSORY AND CHEMICAL PROPERTIES IN FLAVOURED CHEESE PREPARED WITH CREAM CHEESE BASE USING OREGANO AND ROSEMARY ESSENTIAL OILS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;-(53):0-0. Available from: https://sid.ir/paper/704956/en
IEEE:
CopyR.H. OLMEDO, “PRESERVATION OF SENSORY AND CHEMICAL PROPERTIES IN FLAVOURED CHEESE PREPARED WITH CREAM CHEESE BASE USING OREGANO AND ROSEMARY ESSENTIAL OILS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. -, no. 53, pp. 0–0, 2013, [Online]. Available: https://sid.ir/paper/704956/en