APA Цитирование

Carvalho, M., & Ruiz-Carrascal, J. (2018). Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: Addition of alcohol and CO(2) incubation. J Food Sci Technol.

Chicago-стиль цитирования

Carvalho, MJ, and J. Ruiz-Carrascal. "Improving Crunchiness and Crispness of Fried Squid Rings Through Innovative Tempura Coatings: Addition of Alcohol and CO(2) Incubation." J Food Sci Technol 2018.

MLA-цитирование

Carvalho, MJ, and J. Ruiz-Carrascal. "Improving Crunchiness and Crispness of Fried Squid Rings Through Innovative Tempura Coatings: Addition of Alcohol and CO(2) Incubation." J Food Sci Technol 2018.

Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.