(2011). Effect of combined pulsed vacuum osmotic dehydration–hot air drying of Orange slices by response surface methodology. Food Processing and Preservation Journal, 3(1), 77-88.
MLA
. "Effect of combined pulsed vacuum osmotic dehydration–hot air drying of Orange slices by response surface methodology", Food Processing and Preservation Journal, 3, 1, 2011, 77-88.
HARVARD
(2011). 'Effect of combined pulsed vacuum osmotic dehydration–hot air drying of Orange slices by response surface methodology', Food Processing and Preservation Journal, 3(1), pp. 77-88.
CHICAGO
, "Effect of combined pulsed vacuum osmotic dehydration–hot air drying of Orange slices by response surface methodology," Food Processing and Preservation Journal, 3 1 (2011): 77-88,
VANCOUVER
Effect of combined pulsed vacuum osmotic dehydration–hot air drying of Orange slices by response surface methodology. Food Processing and Preservation Journal, 2011; 3(1): 77-88.
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