Information Journal Paper
APA:
Copy. (2017). Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. FOOD CONTROL, 76(-), 1-12. SID. https://sid.ir/paper/729855/en
Vancouver:
Copy. Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. FOOD CONTROL[Internet]. 2017;76(-):1-12. Available from: https://sid.ir/paper/729855/en
IEEE:
Copy, “Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber,” FOOD CONTROL, vol. 76, no. -, pp. 1–12, 2017, [Online]. Available: https://sid.ir/paper/729855/en