Tao, Z., Weng, W., Cao, M., Liu, G., Su, W., Osako, K., & Tanaka, M. (2013). Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin. J Food Sci Technol.
シカゴスタイル引用形Tao, Zhong, Wu-Yin Weng, Min-Jie Cao, Guang-Ming Liu, Wen-Jin Su, Kazufumi Osako, , Munehiko Tanaka. "Effect of Blend Ratio and PH On the Physical Properties of Edible Composite Films Prepared From Silver Carp Surimi and Skin Gelatin." J Food Sci Technol 2013.
MLA引用形式Tao, Zhong, et al. "Effect of Blend Ratio and PH On the Physical Properties of Edible Composite Films Prepared From Silver Carp Surimi and Skin Gelatin." J Food Sci Technol 2013.
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