Azarakhsh, N. (2012). Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. Faculty of Food Science and Technology, Universiti Putra Malaysia.
シカゴスタイル引用形Azarakhsh, Nima. Optimization of Alginate and Gellan-based Edible Coating Formulations for Fresh-cut Pineapples. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
MLA引用形式Azarakhsh, Nima. Optimization of Alginate and Gellan-based Edible Coating Formulations for Fresh-cut Pineapples. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2012.
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