Saito, M., Nishida, M., Eitsuka, T., Kim, Y., Nishiumi, T., Konishi, T., . . . Nishida, H. (2017). Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts. Food Saf (Tokyo).
Chicago Stili AlıntıSaito, Masafumi, Miyako Nishida, Takahiro Eitsuka, Yun-Jun Kim, Tadayuki Nishiumi, Tetsuya Konishi, Hiroshi Urakami, ve Hiroshi Nishida. "Pork Loin Treated With High Hydrostatic Pressure As a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts." Food Saf (Tokyo) 2017.
MLA AlıntıSaito, Masafumi, et al. "Pork Loin Treated With High Hydrostatic Pressure As a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts." Food Saf (Tokyo) 2017.