Log in

Relevant bibliographies by topics / Shelf-stable / Journal articles

To see the other types of publications on this topic, follow the link: Shelf-stable.

Journal articles on the topic 'Shelf-stable'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Shelf-stable.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Devoisin, P. "Shelf-stable food powder mix." Trends in Food Science & Technology 6, no. 9 (1995): 317. http://dx.doi.org/10.1016/s0924-2244(00)89161-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Shao, Xinxin, Chunfa Xu, Long Lu, and Qilong Shen. "Shelf-Stable Electrophilic Reagents for Trifluoromethylthiolation." Accounts of Chemical Research 48, no. 5 (2015): 1227–36. http://dx.doi.org/10.1021/acs.accounts.5b00047.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

BAI, YONG, LESTER A. WILSON, and BONITA A. GLATZ. "Quality of Commercial Shelf-Stable Soymilk Products†." Journal of Food Protection 61, no. 9 (1998): 1161–64. http://dx.doi.org/10.4315/0362-028x-61.9.1161.

Full text

Abstract:

Four brands of shelf-stable soymilks (three lots each) were evaluated for their quality. All samples were tested for trypsin inhibitor activity, microbial load (coliforms, aerobio mesophiles, and psychrotrophs), solids content, pH, color, and viscosity. Storage stability at 5°C of the opened original containers was evaluated by microbiological analyses. Physical properties were consistent among three lots of the same brand, but varied among brands. Trypsin inhibitor activity ranged from 3.43 to 10.35 mg/g dried soymilk. The pH values of the soymilks varied between 6.41 and 7.34. Viscosity was

APA, Harvard, Vancouver, ISO, and other styles

4

Plaček, V., V. Svobodová, B. Bartonı́ček, J. Rosmus, and M. Čamra. "Shelf-stable food through high dose irradiation." Radiation Physics and Chemistry 71, no. 1-2 (2004): 515–18. http://dx.doi.org/10.1016/j.radphyschem.2004.03.075.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

HAUSCHILD, A. H. W., and B. SIMONSEN. "Safety of Shelf-Stable Canned Cured Meats." Journal of Food Protection 48, no. 11 (1985): 997–1009. http://dx.doi.org/10.4315/0362-028x-48.11.997.

Full text

Abstract:

Shelf-stable canned cured meats (SSCCM) are preserved by thermodestruction of the vegetative microflora, partial destruction of the microbial spores, and subsequent inhibition of the surviving spores. Inhibition depends primarily on the concentration of salt, nitrite input and the severity of the thermoprocess. On the basis of published experimental work, the botulism risk of SSCCM may be estimated, either as the equivalent of the decimal heat destruction of spores, taking into account the combined destruction and inhibition in SSCCM (log 1/P), or as the decimal number of cans needed for a sin

APA, Harvard, Vancouver, ISO, and other styles

6

LAOHASONGKRAM, K., N. POONNAKASEM, and S. CHAIWANICHSIRI. "PROCESS DEVELOPMENT OF SHELF-STABLE CHINESE STEAMED BUN." Journal of Food Process Engineering 34, no. 4 (2009): 1114–24. http://dx.doi.org/10.1111/j.1745-4530.2009.00531.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Zhao, Xiaofei, Aniruddh Vashisth, Evan Prehn, et al. "Antioxidants Unlock Shelf-Stable Ti3C2T (MXene) Nanosheet Dispersions." Matter 1, no. 2 (2019): 513–26. http://dx.doi.org/10.1016/j.matt.2019.05.020.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Gandhi, S. A., T. L. Romick, J. S. Kandel, and B. E. Beveridge. "Sterility testing of shelf-stable pudding by PCR." Food Microbiology 16, no. 4 (1999): 351–56. http://dx.doi.org/10.1006/fmic.1998.0253.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Venugopal, V., S. N. Doke, A. Kakatkar, M. D. Alur, and D. R. Bongirwar. "Restructured, Shelf-stable Steaks from Shark Meat Gel." LWT - Food Science and Technology 35, no. 2 (2002): 165–70. http://dx.doi.org/10.1006/fstl.2001.0832.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Guerrero, S. N., C. A. Campos, and Stella Maris Alzamora. "Development of Shelf Stable Seaweed by Hurdle Processing." Food Science and Technology International 8, no. 2 (2002): 95–99. http://dx.doi.org/10.1177/1082013202008002588.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Shao, Xinxin, Chunfa Xu, Long Lu, and Qilong Shen. "ChemInform Abstract: Shelf-Stable Electrophilic Reagents for Trifluoromethylthiolation." ChemInform 46, no. 32 (2015): no. http://dx.doi.org/10.1002/chin.201532254.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

FENG, GUOPING, JOHN J. CHUREY, and RANDY W. WOROBO. "Thermoaciduric Clostridium pasteurianum Spoilage of Shelf-Stable Apple Juice." Journal of Food Protection 73, no. 10 (2010): 1886–90. http://dx.doi.org/10.4315/0362-028x-73.10.1886.

Full text

Abstract:

Clostridium pasteurianum BB, a saccharolytic and spore-forming obligate anaerobe, was isolated and identified from shelf-stable apple juice that was responsible for multiple large spoilage outbreaks. The growth and sporulation conditions of C. pasteurianum were atypical compared with those previously published. C. pasteurianum spores were heat resistant in apple juice at pH 3.80, with D-values at 80, 85, and 90°C being 34.4, 15.9, and 4.4 min, respectively, and a z-value of 11°C. The survival curves for thermal inactivation obeyed linear first-order kinetics. Apple juice with varying pH values

APA, Harvard, Vancouver, ISO, and other styles

13

Zhu, Dianhu, Yang Gu, Long Lu, and Qilong Shen. "N-Difluoromethylthiophthalimide: A Shelf-Stable, Electrophilic Reagent for Difluoromethylthiolation." Journal of the American Chemical Society 137, no. 33 (2015): 10547–53. http://dx.doi.org/10.1021/jacs.5b03170.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

IKAWA, J. Y. "Clostridium botulinum Growth and Toxigenesis in Shelf-Stable Noodles." Journal of Food Science 56, no. 1 (1991): 264–65. http://dx.doi.org/10.1111/j.1365-2621.1991.tb08028.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Sirisoontaralak, Porntip, Praewpak Suthirak, Kanittha Papaka, and Punchira Vongsawasdi. "Development of shelf stable chiffon cake using gamma irradiation." LWT 75 (January 2017): 78–84. http://dx.doi.org/10.1016/j.lwt.2016.08.034.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Ismalaj, Ermal, Didier Le Bars, and Thierry Billard. "Direct Electrophilic (Benzenesulfonyl)Difluoromethylthiolation with a Shelf-Stable Reagent." Angewandte Chemie International Edition 55, no. 15 (2016): 4790–93. http://dx.doi.org/10.1002/anie.201601280.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Ismalaj, Ermal, Didier Le Bars, and Thierry Billard. "Direct Electrophilic (Benzenesulfonyl)Difluoromethylthiolation with a Shelf-Stable Reagent." Angewandte Chemie 128, no. 15 (2016): 4868–71. http://dx.doi.org/10.1002/ange.201601280.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Shibata, Norio. "Development of Shelf-Stable Reagents for Fluoro-Functionalization Reactions." Bulletin of the Chemical Society of Japan 89, no. 11 (2016): 1307–20. http://dx.doi.org/10.1246/bcsj.20160223.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Ananthan, Padmashree, Gopal kumar Sharma, Govindraj Thimma, and Amarinder Singh Bawa. "Development of a Shelf-Stable Omega-3-Rich Bar." Journal of Food Quality 35, no. 6 (2012): 383–89. http://dx.doi.org/10.1111/jfq.12002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Chawla, S. P., Ramesh Chander, and Arun Sharma. "Safe and shelf-stable natural casing using hurdle technology." Food Control 17, no. 2 (2006): 127–31. http://dx.doi.org/10.1016/j.foodcont.2004.09.011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Padmashree, Ananthan, Gopal Kumar Sharma, Kadaba Anantharaman Srihari, and Amarinder Singh Bawa. "Development of shelf stable protein rich composite cereal bar." Journal of Food Science and Technology 49, no. 3 (2011): 335–41. http://dx.doi.org/10.1007/s13197-011-0283-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Thakur, R. S., and D. C. Rai. "Process Optimization and Shelf-Life Evaluation of Retort Processed Shelf Stable Ready to Eat Rice Pulav." International Journal of Current Microbiology and Applied Sciences 7, no. 03 (2018): 489–505. http://dx.doi.org/10.20546/ijcmas.2018.703.059.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Buvé, Carolien, Tine Van Bedts, Annelien Haenen, et al. "Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information." Journal of the Science of Food and Agriculture 98, no. 9 (2018): 3437–45. http://dx.doi.org/10.1002/jsfa.8856.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

PILAR BUERA, MARÍA, JORGE CHIRIFE, and SILVIA L. RESNIK. "Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf-stable Concentrated Cheese Whey." Journal of Food Science 55, no. 3 (1990): 697–700. http://dx.doi.org/10.1111/j.1365-2621.1990.tb05209.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Gu, Yang, Dalu Chang, Xuebing Leng, Yucheng Gu, and Qilong Shen. "Well-Defined, Shelf-Stable (NHC)Ag(CF2H) Complexes for Difluoromethylation." Organometallics 34, no. 12 (2015): 3065–71. http://dx.doi.org/10.1021/acs.organomet.5b00350.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

CERRUTTI, PATRICIA, STELLA M. ALZAMORA, and SUSANA L. VIDALES. "Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree." Journal of Food Science 62, no. 3 (1997): 608–10. http://dx.doi.org/10.1111/j.1365-2621.1997.tb04442.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

., M. M. Chowdhury, M. G. Aziz ., and M. B. Uddin . "Development of Shelf-stable Ready-to-serve Green Coconut Water." Biotechnology(Faisalabad) 4, no. 2 (2005): 121–25. http://dx.doi.org/10.3923/biotech.2005.121.125.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Zhu, Dianhu, Xinxin Shao, Xin Hong, Long Lu, and Qilong Shen. "PhSO2SCF2H: A Shelf-Stable, Easily Scalable Reagent for Radical Difluoromethylthiolation." Angewandte Chemie 128, no. 51 (2016): 16039–43. http://dx.doi.org/10.1002/ange.201609468.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Khan, Bilal A., Annette E. Buba, and Lukas J. Gooßen. "Oxidative Trifluoromethylation of Arylboronates with Shelf-Stable Potassium (Trifluoromethyl)trimethoxyborate." Chemistry - A European Journal 18, no. 6 (2012): 1577–81. http://dx.doi.org/10.1002/chem.201102652.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Zhu, Dianhu, Xinxin Shao, Xin Hong, Long Lu, and Qilong Shen. "PhSO2SCF2H: A Shelf-Stable, Easily Scalable Reagent for Radical Difluoromethylthiolation." Angewandte Chemie International Edition 55, no. 51 (2016): 15807–11. http://dx.doi.org/10.1002/anie.201609468.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Waite, J. G., J. M. Jones, E. J. Turek, et al. "Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing." Journal of Food Science 74, no. 2 (2009): M83—M93. http://dx.doi.org/10.1111/j.1750-3841.2008.01064.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Marathe, Sushama, Rajalakshmi Deshpande, Jyoti Tripathy, and Sahayog N. Jamdar. "Development of Shelf Stable Ready-to-Eat VegetablePulavUsing Radiation Technology." Journal of Food Processing and Preservation 41, no. 5 (2016): e13104. http://dx.doi.org/10.1111/jfpp.13104.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

López-Malo, A., E. Palou, J. Welti, P. Corte, and A. Argaiz. "Shelf-stable high moisture papaya minimally processed by combined methods." Food Research International 27, no. 6 (1994): 545–53. http://dx.doi.org/10.1016/0963-9969(94)90140-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Joshi, Devi Datt, Sapu Changkija, Wangkheirakpam Sujata, Bharat Gopalrao Somkuwar, Virendra Singh Rana, and Narayan C. Talukdar. "Nutraceutical from Capsicum chinense fruits in shelf-stable herbal matrix." Innovative Food Science & Emerging Technologies 42 (August 2017): 130–37. http://dx.doi.org/10.1016/j.ifset.2017.06.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Andreu-Coll, Lucía, María Emma García-Pastor, Daniel Valero, et al. "Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)." Agriculture 11, no. 1 (2021): 62. http://dx.doi.org/10.3390/agriculture11010062.

Full text

Abstract:

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions

APA, Harvard, Vancouver, ISO, and other styles

36

Md. Arfan Ali, Md Arfan Ali. "Quality and Biochemical Changes of ‘Grand Nain’ Bananas during Shelf Life." journal of King Abdulaziz University - Meteorology, Environment and Arid Land Agriculture Sciences 28, no. 1 (2019): 41–54. http://dx.doi.org/10.4197/met.28-1.5.

Full text

Abstract:

. Quality attributes, antioxidant compounds, free radical scavenging capacity (FRSC, DPPH IC50 value) and enzymes activities of ‘Grand Nain’bananas were investigated during shelf life at 20±2oC and 60-70% RH for 7 days. Weight loss, peel color and browning indices increased while, pulp firmness, titratable acidity (TA), pH and membrane stability index (MSI) decreased during shelf life. Total soluble solid (TSS) concentration increased up to day five then remained stable whereas, vitamin C increased ranged from 5.8 to 8.2 mg 100g-1 fresh weight (FW) during the first two days and then decreased.

APA, Harvard, Vancouver, ISO, and other styles

37

Williams, William J., Thomas J. Weingartner, and Albert J. Hermann. "Idealized Two-Dimensional Modeling of a Coastal Buoyancy Front, or River Plume, under Downwelling-Favorable Wind Forcing with Application to the Alaska Coastal Current." Journal of Physical Oceanography 40, no. 2 (2010): 279–94. http://dx.doi.org/10.1175/2009jpo4206.1.

Full text

Abstract:

Abstract The cross-shelf structure of a buoyancy-driven coastal current, such as produced by a river plume, is modeled in a two-dimensional cross-shelf slice as a “wide” geostrophically balanced buoyancy front. Downwelling-favorable wind stress applied to this front leads to advection in the surface and bottom boundary layers that causes the front to become steeper so that it eventually reaches a steep quasi-steady state. This final state is either convecting, stable and steady, or stable and oscillatory depending on D/δ* and by /f 2, where D is bottom depth, δ* is an Ekman depth, by is the cr

APA, Harvard, Vancouver, ISO, and other styles

38

KANATT, SWEETIE R., S. P. CHAWLA, RAMESH CHANDER, and D. R. BONGIRWAR. "Shelf-Stable and Safe Intermediate-Moisture Meat Products Using Hurdle Technology." Journal of Food Protection 65, no. 10 (2002): 1628–31. http://dx.doi.org/10.4315/0362-028x-65.10.1628.

Full text

Abstract:

A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose–dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment sh

APA, Harvard, Vancouver, ISO, and other styles

39

MCINTYRE, SHERI, JUDY Y. IKAWA, NINA PARKINSON, JOHN HAGLUND, and JENNIFER LEE. "Characteristics of an Acidophilic Bacillus Strain Isolated from Shelf-Stable Juices." Journal of Food Protection 58, no. 3 (1995): 319–21. http://dx.doi.org/10.4315/0362-028x-58.3.319.

Full text

Abstract:

An acidophilic sporeformer was isolated from several varieties of shelf-stable juices. The organism sporulated on potato dextrose agar (pH 3.5) at 37°C within 24 hours and grew well in fruit and berry juices. The pH range of growth in potato dextrose broth was 3.0 to 5.3. The D87.8°C' D91.1°C' and D95°C determined in berry juice were 11.0, 3.8, and 1.0 min, respectively. The ability of this organism to grow at low pH and to survive pasteurization poses a threat of economic loss by spoilage to beverage producers. The organism could not be identified based on its characteristics or the fatty aci

APA, Harvard, Vancouver, ISO, and other styles

40

Saxena, Sudhanshu, B. B. Mishra, Ramesh Chander, and Arun Sharma. "Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology." LWT - Food Science and Technology 42, no. 10 (2009): 1681–87. http://dx.doi.org/10.1016/j.lwt.2009.05.009.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Zhang, Panpan, Man Li, Xiao-Song Xue, et al. "N-Trifluoromethylthio-dibenzenesulfonimide: A Shelf-Stable, Broadly Applicable Electrophilic Trifluoromethylthiolating Reagent." Journal of Organic Chemistry 81, no. 17 (2016): 7486–509. http://dx.doi.org/10.1021/acs.joc.6b01178.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Bornholdt, Jan, Karianne Wilhemsen Fjære, Jakob Felding, and Jesper Langgaard Kristensen. "Heterocyclic pentafluorophenyl sulfonate esters as shelf stable alternatives to sulfonyl chlorides." Tetrahedron 65, no. 45 (2009): 9280–84. http://dx.doi.org/10.1016/j.tet.2009.09.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Zhu, Jiansheng. "Preparation of N-Trifluoromethylthiosaccharin: A Shelf-Stable Electrophilic Reagent for Trifluoromethylthiolation." Organic Syntheses 94 (2017): 217–33. http://dx.doi.org/10.15227/orgsyn.094.0217.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Dobi, Zoltán, B. Narendraprasad Reddy, Evelien Renders, et al. "Carbamate Synthesis Using a Shelf‐Stable and Renewable C 1 Reactant." ChemSusChem 12, no. 13 (2019): 3103–14. http://dx.doi.org/10.1002/cssc.201900406.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Xu, Chunfa, Bingqing Ma, and Qilong Shen. "N-Trifluoromethylthiosaccharin: An Easily Accessible, Shelf-Stable, Broadly Applicable Trifluoromethylthiolating Reagent." Angewandte Chemie 126, no. 35 (2014): 9470–74. http://dx.doi.org/10.1002/ange.201403983.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Chen, Desui, Dong Chen, Xingliang Dai, et al. "Shelf‐Stable Quantum‐Dot Light‐Emitting Diodes with High Operational Performance." Advanced Materials 32, no. 52 (2020): 2006178. http://dx.doi.org/10.1002/adma.202006178.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Xu, Chunfa, Bingqing Ma, and Qilong Shen. "N-Trifluoromethylthiosaccharin: An Easily Accessible, Shelf-Stable, Broadly Applicable Trifluoromethylthiolating Reagent." Angewandte Chemie International Edition 53, no. 35 (2014): 9316–20. http://dx.doi.org/10.1002/anie.201403983.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Zhu, Dianhu, Yang Gu, Long Li, and Qilong Shen. "ChemInform Abstract: N-Difluoromethylthiophthalimide: A Shelf-Stable, Electrophilic Reagent for Difluoromethylthiolation." ChemInform 47, no. 9 (2016): no. http://dx.doi.org/10.1002/chin.201609052.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Juliano, P., C. Bilbao-Sáinz, T. Koutchma, et al. "Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization." Food Engineering Reviews 4, no. 1 (2012): 55–67. http://dx.doi.org/10.1007/s12393-011-9046-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Opdal, Anders Frugård, and Frode B. Vikebø. "Long-term stability in modelled zooplankton influx could uphold major fish spawning grounds on the Norwegian continental shelf." Canadian Journal of Fisheries and Aquatic Sciences 73, no. 2 (2016): 189–96. http://dx.doi.org/10.1139/cjfas-2014-0524.

Full text

Abstract:

Early life stages of fish spawned on the Norwegian continental shelf have long been suggested to depend on eggs and nauplii from the crustacean zooplankton Calanus finmarchicus for survival. Calanus finmarchicus overwinters in the deep basins of the Norwegian Sea, and gravid females must be advected onto the shelf prior to spawning if eggs and nauplii larvae are to serve as food for fish larvae. In this study, cross-shelf advection of C. finmarchicus is simulated over 52 years (1960–2011) using a numerical ocean model coupled with an individual-based model. The results suggest that cross-shelf

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!