(2014). The optimization of browning inhibition and osmotic dehydration of itermediate moisture apple rings using response surface methodology. Food Research Journal, 24(1), 31-49.
MLA
. "The optimization of browning inhibition and osmotic dehydration of itermediate moisture apple rings using response surface methodology", Food Research Journal, 24, 1, 2014, 31-49.
HARVARD
(2014). 'The optimization of browning inhibition and osmotic dehydration of itermediate moisture apple rings using response surface methodology', Food Research Journal, 24(1), pp. 31-49.
CHICAGO
, "The optimization of browning inhibition and osmotic dehydration of itermediate moisture apple rings using response surface methodology," Food Research Journal, 24 1 (2014): 31-49,
VANCOUVER
The optimization of browning inhibition and osmotic dehydration of itermediate moisture apple rings using response surface methodology. Food Research Journal, 2014; 24(1): 31-49.
)