Rohm H, Schäper C, Zahn S Interesterified fats in chocolate and bakery products: A concise review. The effect of natural antioxidants on quality and shelf life of beef and beef products. Horbańczuk OK, Kurek MA, Atanasov AG, Brnčić M, Rimac Brnčić S. Īll references need to be cited as in the following examples:ġ. Authors must be careful not to repeat the same reference. If in doubt, doi numbers can be checked at. Doi numbers must be provided for all references that contain it, and written in a separate line at the end of the corresponding reference in the format. For abbreviations for periodicals see Web of Science Journal Title Abbreviations. Basic format for writing references in the list of references is as follows: Autor AA, Author BB. Recommended style for writing references is according to ICMJE. References in figures and tables must follow the consecutive order in the text in accordance with the sequence established by the first mentioning of the particular figure or table in the text.Īuthors are advised to use only relevant and verifiable sources. If citing author name(s) in the text, give reference number immediately after the name, e.g. ( 2,3,5), and an unspaced en dash to join a range inlcuding three or more consecutive references, e.g. When citing multiple references, use commas (without spaces) to separate them, e.g. All references appearing in the text must be listed in the list of references, numerated in the order they are cited in the text, with only the ordinal number of the reference and Latin names and words written in italic.
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