Information Journal Paper
APA:
Copy. (2017). Comparison of UV-C and thermal treatments for the preservation of carrot juice. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 42(-), 165-172. SID. https://sid.ir/paper/766196/en
Vancouver:
Copy. Comparison of UV-C and thermal treatments for the preservation of carrot juice. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2017;42(-):165-172. Available from: https://sid.ir/paper/766196/en
IEEE:
Copy, “Comparison of UV-C and thermal treatments for the preservation of carrot juice,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 42, no. -, pp. 165–172, 2017, [Online]. Available: https://sid.ir/paper/766196/en