Cite
Accelerated ripening of Dhakki dates by artificial means: ripening by acetic acid and sodium chloride
MLA
Saleem, Shahzada A., et al. “Accelerated Ripening of Dhakki Dates by Artificial Means: Ripening by Acetic Acid and Sodium Chloride.” Journal of Food Engineering, vol. 70, no. 1, Sept. 2005, pp. 61–66. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2004.09.013.
APA
Saleem, S. A., Baloch, A. K., Baloch, M. K., Baloch, W. A., & Ghaffoor, A. (2005). Accelerated ripening of Dhakki dates by artificial means: ripening by acetic acid and sodium chloride. Journal of Food Engineering, 70(1), 61–66. https://doi.org/10.1016/j.jfoodeng.2004.09.013
Chicago
Saleem, Shahzada A., Ahmad K. Baloch, Musa Kaleem Baloch, Waqar A. Baloch, and Abdul Ghaffoor. 2005. “Accelerated Ripening of Dhakki Dates by Artificial Means: Ripening by Acetic Acid and Sodium Chloride.” Journal of Food Engineering 70 (1): 61–66. doi:10.1016/j.jfoodeng.2004.09.013.