(2011). Evaluation of Microbiological Contamination Sources on Swelling of Iranian Yoghurt Drink during Production Processes. Food Research Journal, 21(1), 45-56.
MLA
. "Evaluation of Microbiological Contamination Sources on Swelling of Iranian Yoghurt Drink during Production Processes". Food Research Journal, 21, 1, 2011, 45-56.
HARVARD
(2011). 'Evaluation of Microbiological Contamination Sources on Swelling of Iranian Yoghurt Drink during Production Processes', Food Research Journal, 21(1), pp. 45-56.
VANCOUVER
Evaluation of Microbiological Contamination Sources on Swelling of Iranian Yoghurt Drink during Production Processes. Food Research Journal, 2011; 21(1): 45-56.
)