. (2005). Comparison of produced chitozan of shrimp crust as stabilizer on maunaze souce with business chitozan and CMC. Journal of food science and technology(Iran), 2(6), 67–79.
MLA
. "Comparison of produced chitozan of shrimp crust as stabilizer on maunaze souce with business chitozan and CMC", Journal of food science and technology(Iran), 2, 6, 2005, 67–79.
HARVARD
. (2005). 'Comparison of produced chitozan of shrimp crust as stabilizer on maunaze souce with business chitozan and CMC', Journal of food science and technology(Iran), 2(6), pp. 67–79.
CHICAGO
, "Comparison of produced chitozan of shrimp crust as stabilizer on maunaze souce with business chitozan and CMC." Journal of food science and technology(Iran), 2 6 (2005): 67–79,
VANCOUVER
. Comparison of produced chitozan of shrimp crust as stabilizer on maunaze souce with business chitozan and CMC. Journal of food science and technology(Iran). 2005;2(6):67–79 (In Persian).
