APA (7th ed.) Citation

TEMAGOULT, A., ZITOUNI, B., NOUI, Y., BELKHIR, B. S., & BENSADI, F. Z. THE COOKING INFLUENCE ON THE CHARACTERISTICS OF COMPOTES BASED ON PRICKLY PEAR AND DATE SYRUPS. Alma Mater Publishing House "Vasile Alecsandri" University of Bacau.

Chicago Style (17th ed.) Citation

TEMAGOULT, ASMA, BARIZA ZITOUNI, YASSINE NOUI, BOUTHEYNA SI BELKHIR, and FATMA Z. BENSADI. THE COOKING INFLUENCE ON THE CHARACTERISTICS OF COMPOTES BASED ON PRICKLY PEAR AND DATE SYRUPS. Alma Mater Publishing House "Vasile Alecsandri" University of Bacau.

MLA (9th ed.) Citation

TEMAGOULT, ASMA, et al. THE COOKING INFLUENCE ON THE CHARACTERISTICS OF COMPOTES BASED ON PRICKLY PEAR AND DATE SYRUPS. Alma Mater Publishing House "Vasile Alecsandri" University of Bacau.