Shaviklo, Amir Reza, Seyed-Nejad, Seyede Roghiyeh, Mahdavi Adeli, H.R. (1398). Determination of optimum level of omega 3 fish oil plus vitamin E and their effects on oxidative and sensory shelf stability in a traditional Persian ice cream formulation using a computer-aided statistical programme. سامانه مدیریت نشریات علمی, 19(1), 151-166. doi: 10.22092/ijfs.2019.119720.
Amir Reza Shaviklo; Seyede Roghiyeh Seyed-Nejad; H.R Mahdavi Adeli. "Determination of optimum level of omega 3 fish oil plus vitamin E and their effects on oxidative and sensory shelf stability in a traditional Persian ice cream formulation using a computer-aided statistical programme". سامانه مدیریت نشریات علمی, 19, 1, 1398, 151-166. doi: 10.22092/ijfs.2019.119720.
Shaviklo, Amir Reza, Seyed-Nejad, Seyede Roghiyeh, Mahdavi Adeli, H.R. (1398). 'Determination of optimum level of omega 3 fish oil plus vitamin E and their effects on oxidative and sensory shelf stability in a traditional Persian ice cream formulation using a computer-aided statistical programme', سامانه مدیریت نشریات علمی, 19(1), pp. 151-166. doi: 10.22092/ijfs.2019.119720.
Shaviklo, Amir Reza, Seyed-Nejad, Seyede Roghiyeh, Mahdavi Adeli, H.R. Determination of optimum level of omega 3 fish oil plus vitamin E and their effects on oxidative and sensory shelf stability in a traditional Persian ice cream formulation using a computer-aided statistical programme. سامانه مدیریت نشریات علمی, 1398; 19(1): 151-166. doi: 10.22092/ijfs.2019.119720.


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