Hong, G., Chun, J., Jo, Y., & Choi, M. (2014). Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin. Korean J Food Sci Anim Resour.
Citação norma ChicagoHong, Geun-Pyo, Ji-Yeon Chun, Yeon-Ji Jo, and Mi-Jung Choi. "Effects of Water or Brine Immersion Thawing Combined With Ultrasound On Quality Attributes of Frozen Pork Loin." Korean J Food Sci Anim Resour 2014.
Citação norma MLAHong, Geun-Pyo, Ji-Yeon Chun, Yeon-Ji Jo, and Mi-Jung Choi. "Effects of Water or Brine Immersion Thawing Combined With Ultrasound On Quality Attributes of Frozen Pork Loin." Korean J Food Sci Anim Resour 2014.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.