Chattong, U., Apichartsrangkoon, A., & Bell, A. E. (2018). Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage).
استشهاد بنمط شيكاغوChattong, Utaiwan, Arunee Apichartsrangkoon, و Alan E. Bell. Effects of Hydrocolloid Addition and High Pressure Processing On the Rheological Properties and Microstructure of a Commercial Ostrich Meat Product "Yor" (Thai Sausage). 2018.
MLA استشهادChattong, Utaiwan, Arunee Apichartsrangkoon, و Alan E. Bell. Effects of Hydrocolloid Addition and High Pressure Processing On the Rheological Properties and Microstructure of a Commercial Ostrich Meat Product "Yor" (Thai Sausage). 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.