Hwang, S., Lee, E., & Hong, G. (2019). Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin. Food Sci Anim Resour.
Stile di citazione ChicagoHwang, Su-In, Eun-Jung Lee, e Geun-Pyo Hong. "Effects of Temperature and Time On the Cookery Properties of Sous-vide Processed Pork Loin." Food Sci Anim Resour 2019.
Citazione MLAHwang, Su-In, Eun-Jung Lee, e Geun-Pyo Hong. "Effects of Temperature and Time On the Cookery Properties of Sous-vide Processed Pork Loin." Food Sci Anim Resour 2019.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.