Information Journal Paper
APA:
Copy. (2018). Improving Lipid Oxidation Inhibition in Cooked Beef Hamburger Patties during Refrigerated Storage with Encapsulated Polyphosphate Incorporation. FOOD SCIENCE AND TECHNOLOGY (LWT), 92(-), 290-296. SID. https://sid.ir/paper/746950/en
Vancouver:
Copy. Improving Lipid Oxidation Inhibition in Cooked Beef Hamburger Patties during Refrigerated Storage with Encapsulated Polyphosphate Incorporation. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;92(-):290-296. Available from: https://sid.ir/paper/746950/en
IEEE:
Copy, “Improving Lipid Oxidation Inhibition in Cooked Beef Hamburger Patties during Refrigerated Storage with Encapsulated Polyphosphate Incorporation,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 92, no. -, pp. 290–296, 2018, [Online]. Available: https://sid.ir/paper/746950/en