Akbarnia, A., Mobli, H., Akram, A., Hamedi, M. & Rafiei, S. (2009). The Effects of Different Mixing Times and Different Temperatures of the Mixing Unit on Some Quality and Quantity Features of Extracted Olive Oil, Roghany Varieties. (e20270). Iranian Journal of Biosystem Engineering, 40(1), e20270

Akbarnia, A., Mobli, H., Akram, A., Hamedi, M., & Rafiei, S. "The Effects of Different Mixing Times and Different Temperatures of the Mixing Unit on Some Quality and Quantity Features of Extracted Olive Oil, Roghany Varieties" .e20270 , Iranian Journal of Biosystem Engineering, 40, 1, 2009, e20270.

Akbarnia A., Mobli H., Akram A., Hamedi M., Rafiei S. (2009). 'The Effects of Different Mixing Times and Different Temperatures of the Mixing Unit on Some Quality and Quantity Features of Extracted Olive Oil, Roghany Varieties', Iranian Journal of Biosystem Engineering, 40(1), e20270.

A. Akbarnia, H. Mobli, A. Akram, M. Hamedi & S. Rafiei, "The Effects of Different Mixing Times and Different Temperatures of the Mixing Unit on Some Quality and Quantity Features of Extracted Olive Oil, Roghany Varieties," Iranian Journal of Biosystem Engineering, 40 1 (2009): e20270,

Akbarnia A., Mobli H., Akram A., Hamedi M., Rafiei S. The Effects of Different Mixing Times and Different Temperatures of the Mixing Unit on Some Quality and Quantity Features of Extracted Olive Oil, Roghany Varieties. Iranian J biosys Eng. 2009;40(1):e20270 (In Persian).