Information Journal Paper
APA:
CopySIDIRA, M.. (2015). EFFECT OF IMMOBILIZED LACTOBACILLUS CASEI ON VOLATILE COMPOUNDS OF HEAT TREATED PROBIOTIC DRY-FERMENTED SAUSAGES. FOOD CHEMISTRY, 178(-), 201-207. SID. https://sid.ir/paper/710603/en
Vancouver:
CopySIDIRA M.. EFFECT OF IMMOBILIZED LACTOBACILLUS CASEI ON VOLATILE COMPOUNDS OF HEAT TREATED PROBIOTIC DRY-FERMENTED SAUSAGES. FOOD CHEMISTRY[Internet]. 2015;178(-):201-207. Available from: https://sid.ir/paper/710603/en
IEEE:
CopyM. SIDIRA, “EFFECT OF IMMOBILIZED LACTOBACILLUS CASEI ON VOLATILE COMPOUNDS OF HEAT TREATED PROBIOTIC DRY-FERMENTED SAUSAGES,” FOOD CHEMISTRY, vol. 178, no. -, pp. 201–207, 2015, [Online]. Available: https://sid.ir/paper/710603/en