Anstītū-i Taḥqīqāt-i Taghẕiyahʹī va Ṣanāyiʻ-i Ghiẕayī-i Kishvar, issuing body, & Dānishgāh-i ʻUlūm-i Pizishkī-i Shahīd Bihishtī, issuing body. (2014). Applied food biotechnology. National Nutrition and Food Technology Research Institute.
Chicago Style CitationAnstītū-i Taḥqīqāt-i Taghẕiyahʹī va Ṣanāyiʻ-i Ghiẕayī-i Kishvar, issuing body, and issuing body Dānishgāh-i ʻUlūm-i Pizishkī-i Shahīd Bihishtī. Applied Food Biotechnology. Tehran : Shahid Beheshti University of Medical Sciences: National Nutrition and Food Technology Research Institute, 2014.
MLA CitationAnstītū-i Taḥqīqāt-i Taghẕiyahʹī va Ṣanāyiʻ-i Ghiẕayī-i Kishvar, issuing body, and issuing body Dānishgāh-i ʻUlūm-i Pizishkī-i Shahīd Bihishtī. Applied Food Biotechnology. National Nutrition and Food Technology Research Institute, 2014.
Harvard Style CitationAnstītū-i Taḥqīqāt-i Taghẕiyahʹī va Ṣanāyiʻ-i Ghiẕayī-i Kishvar, i. b. & Dānishgāh-i ʻUlūm-i Pizishkī-i Shahīd Bihishtī, i. b. 2014. Applied food biotechnology. Tehran : Shahid Beheshti University of Medical Sciences: National Nutrition and Food Technology Research Institute.
Content Cannot be Displayed
Chat content cannot be displayed due to cookie settings. To view the content, modify your cookie settings to allow the following categories: Chat Services.
Cookie Settings
