Information Journal Paper
APA:
Copy. (2018). High hydrostatic pressure as a tool to reduce formation of biogenic amines in artisanal Spanish cheeses. Foods, 7(-), 0-0. SID. https://sid.ir/paper/762818/en
Vancouver:
Copy. High hydrostatic pressure as a tool to reduce formation of biogenic amines in artisanal Spanish cheeses. Foods[Internet]. 2018;7(-):0-0. Available from: https://sid.ir/paper/762818/en
IEEE:
Copy, “High hydrostatic pressure as a tool to reduce formation of biogenic amines in artisanal Spanish cheeses,” Foods, vol. 7, no. -, pp. 0–0, 2018, [Online]. Available: https://sid.ir/paper/762818/en