(2018). Evaluation of The Effect of Ion Exchange Technique and Temperature on Physicochemical Properties Raw and White Sugar Solution. Journal of food science and technology(Iran), 15(76), 345-337.
MLA
. "Evaluation of The Effect of Ion Exchange Technique and Temperature on Physicochemical Properties Raw and White Sugar Solution", Journal of food science and technology(Iran), 15, 76, 2018, 345-337.
HARVARD
(2018). 'Evaluation of The Effect of Ion Exchange Technique and Temperature on Physicochemical Properties Raw and White Sugar Solution', Journal of food science and technology(Iran), 15(76), pp. 345-337.
CHICAGO
, "Evaluation of The Effect of Ion Exchange Technique and Temperature on Physicochemical Properties Raw and White Sugar Solution," Journal of food science and technology(Iran), 15 76 (2018): 345-337,
VANCOUVER
Evaluation of The Effect of Ion Exchange Technique and Temperature on Physicochemical Properties Raw and White Sugar Solution. Journal of food science and technology(Iran), 2018; 15(76): 345-337.
