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).
Chicago Style CitationChattong, Utaiwan, Arunee Apichartsrangkoon, and 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引文Chattong, Utaiwan, Arunee Apichartsrangkoon, and 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.
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