Information Journal Paper
APA:
Copy. (2018). Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes. FOOD MICROBIOLOGY, 73(-), 298-304. SID. https://sid.ir/paper/761428/en
Vancouver:
Copy. Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes. FOOD MICROBIOLOGY[Internet]. 2018;73(-):298-304. Available from: https://sid.ir/paper/761428/en
IEEE:
Copy, “Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes,” FOOD MICROBIOLOGY, vol. 73, no. -, pp. 298–304, 2018, [Online]. Available: https://sid.ir/paper/761428/en