Citazione APA

Li, K., Kang, Z., Zou, Y., Xu, X., & Zhou, G. (2014). Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. J Food Sci Technol.

Stile di citazione Chicago

Li, Ke, Zhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu, e Guang-Hong Zhou. "Effect of Ultrasound Treatment On Functional Properties of Reduced-salt Chicken Breast Meat Batter." J Food Sci Technol 2014.

Citazione MLA

Li, Ke, et al. "Effect of Ultrasound Treatment On Functional Properties of Reduced-salt Chicken Breast Meat Batter." J Food Sci Technol 2014.

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