Verma, A. K., Banerjee, R., & Sharma, B. D. (2012). Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST).
Chicago-tyylinen lähdeviittausVerma, Arun K., Rituparna Banerjee, ja B. D. Sharma. Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer Arietinum L.) Hull Flour. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST), 2012.
MLA-viiteVerma, Arun K., Rituparna Banerjee, ja B. D. Sharma. Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer Arietinum L.) Hull Flour. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST), 2012.