Citace podle APA

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.

Styl Chicago

Carvalho, MJ, a 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.

Citace podle MLA

Carvalho, MJ, a 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.

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