(2012). Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods. Food Processing and Preservation Journal, 2(1), 41-54.
MLA
. "Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods", Food Processing and Preservation Journal, 2, 1, 2012, 41-54.
HARVARD
(2012). 'Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods', Food Processing and Preservation Journal, 2(1), pp. 41-54.
CHICAGO
, "Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods," Food Processing and Preservation Journal, 2 1 (2012): 41-54,
VANCOUVER
Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods. Food Processing and Preservation Journal, 2012; 2(1): 41-54.
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