Information Journal Paper
APA:
CopyGHOLAMI, M., & RASHIDI, M., & RANJBAR, I., & ABBASI, S. (2010). INFLUENCE OF TWO-TEMPERATURE AND PRETREATMENTS ON DRYING OF BLACK CURRANT GRAPE INFLUENCE OF PRETREATMENTS AND DEHYDRATION METHODS ON DRYING RATE AND TIME OF BLACK CURRANT GRAPE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(1), 39-47. https://sid.ir/paper/71934/en
Vancouver:
CopyGHOLAMI M., RASHIDI M., RANJBAR I., ABBASI S.. INFLUENCE OF TWO-TEMPERATURE AND PRETREATMENTS ON DRYING OF BLACK CURRANT GRAPE INFLUENCE OF PRETREATMENTS AND DEHYDRATION METHODS ON DRYING RATE AND TIME OF BLACK CURRANT GRAPE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2010 [cited 2023January30];8(1):39-47. Available from: https://sid.ir/paper/71934/en
IEEE:
CopyGHOLAMI, M., RASHIDI, M., RANJBAR, I., ABBASI, S., 2010. INFLUENCE OF TWO-TEMPERATURE AND PRETREATMENTS ON DRYING OF BLACK CURRANT GRAPE INFLUENCE OF PRETREATMENTS AND DEHYDRATION METHODS ON DRYING RATE AND TIME OF BLACK CURRANT GRAPE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 8(1), pp.39-47. Available: https://sid.ir/paper/71934/en.