Verma, A. K., Banerjee, R., & Sharma, B. D. (2013). Quality characteristics of low fat chicken nuggets: Effect of salt substitute blend and pea hull flour. J Food Sci Technol.
シカゴスタイル引用形Verma, Arun K., Rituparna Banerjee, , Brahma Deo Sharma. "Quality Characteristics of Low Fat Chicken Nuggets: Effect of Salt Substitute Blend and Pea Hull Flour." J Food Sci Technol 2013.
MLA引用形式Verma, Arun K., Rituparna Banerjee, , Brahma Deo Sharma. "Quality Characteristics of Low Fat Chicken Nuggets: Effect of Salt Substitute Blend and Pea Hull Flour." J Food Sci Technol 2013.
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