Esmaeeli, M. (2018). Physical properties of Zucchini (Cucurbita pepo L.) during deep fat frying. Journal of food science and technology(Iran), 15(76), 86–77.
MLA
Esmaeeli, M. "Physical properties of Zucchini (Cucurbita pepo L.) during deep fat frying", Journal of food science and technology(Iran), 15, 76, 2018, 86–77.
HARVARD
Esmaeeli, M. (2018). 'Physical properties of Zucchini (Cucurbita pepo L.) during deep fat frying', Journal of food science and technology(Iran), 15(76), pp. 86–77.
CHICAGO
Esmaeeli, M., "Physical properties of Zucchini (Cucurbita pepo L.) during deep fat frying." Journal of food science and technology(Iran), 15 76 (2018): 86–77,
VANCOUVER
Esmaeeli M. Physical properties of Zucchini (Cucurbita pepo L.) during deep fat frying. Journal of food science and technology(Iran). 2018;15(76):86–77 (In Persian).
