Information Journal Paper
APA:
CopyIBANEZ, R.A.. (2015). EFFECT OF PECTIN ON THE COMPOSITION, MICROBIOLOGY, TEXTURE, AND FUNCTIONALITY OF REDUCED-FAT CHEDDAR CHEESE. DAIRY SCIENCE AND TECHNOLOGY, -(-), 1-20. SID. https://sid.ir/paper/706762/en
Vancouver:
CopyIBANEZ R.A.. EFFECT OF PECTIN ON THE COMPOSITION, MICROBIOLOGY, TEXTURE, AND FUNCTIONALITY OF REDUCED-FAT CHEDDAR CHEESE. DAIRY SCIENCE AND TECHNOLOGY[Internet]. 2015;-(-):1-20. Available from: https://sid.ir/paper/706762/en
IEEE:
CopyR.A. IBANEZ, “EFFECT OF PECTIN ON THE COMPOSITION, MICROBIOLOGY, TEXTURE, AND FUNCTIONALITY OF REDUCED-FAT CHEDDAR CHEESE,” DAIRY SCIENCE AND TECHNOLOGY, vol. -, no. -, pp. 1–20, 2015, [Online]. Available: https://sid.ir/paper/706762/en