(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.
