Information Journal Paper
APA:
CopyMOULODI, F., QAJARBEIGI, P., HAJ HOSSEINI BABAEI, A., & MOHAMMADPOORASL, A.. (2017). COMPARISON OF IRANIAN EXTRA VIRGIN OLIVE OIL THERMAL STABILITY WITH IMPORTED ONES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(63), 187-197. SID. https://sid.ir/paper/71973/en
Vancouver:
CopyMOULODI F., QAJARBEIGI P., HAJ HOSSEINI BABAEI A., MOHAMMADPOORASL A.. COMPARISON OF IRANIAN EXTRA VIRGIN OLIVE OIL THERMAL STABILITY WITH IMPORTED ONES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(63):187-197. Available from: https://sid.ir/paper/71973/en
IEEE:
CopyF. MOULODI, P. QAJARBEIGI, A. HAJ HOSSEINI BABAEI, and A. MOHAMMADPOORASL, “COMPARISON OF IRANIAN EXTRA VIRGIN OLIVE OIL THERMAL STABILITY WITH IMPORTED ONES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 63, pp. 187–197, 2017, [Online]. Available: https://sid.ir/paper/71973/en