(2005). Study the effect of dextrose, valin, glicin, thiamin and different temperature on growth rate of lactobacillus kasei on milk. Journal of food science and technology(Iran), 2(4), 51-60.
MLA
. "Study the effect of dextrose, valin, glicin, thiamin and different temperature on growth rate of lactobacillus kasei on milk", Journal of food science and technology(Iran), 2, 4, 2005, 51-60.
HARVARD
(2005). 'Study the effect of dextrose, valin, glicin, thiamin and different temperature on growth rate of lactobacillus kasei on milk', Journal of food science and technology(Iran), 2(4), pp. 51-60.
CHICAGO
, "Study the effect of dextrose, valin, glicin, thiamin and different temperature on growth rate of lactobacillus kasei on milk," Journal of food science and technology(Iran), 2 4 (2005): 51-60,
VANCOUVER
Study the effect of dextrose, valin, glicin, thiamin and different temperature on growth rate of lactobacillus kasei on milk. Journal of food science and technology(Iran), 2005; 2(4): 51-60.
