APA Alıntı

Lee, C. H., & Chin, K. B. (2020). Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch. Food Sci Anim Resour.

Chicago Stili Alıntı

Lee, Chang Hoon, ve Koo Bok Chin. "Influence of the PH and Salt Concentrations On Physicochemical Properties of Pork Myofibrillar Protein Gels Added With Cornstarch." Food Sci Anim Resour 2020.

MLA Alıntı

Lee, Chang Hoon, ve Koo Bok Chin. "Influence of the PH and Salt Concentrations On Physicochemical Properties of Pork Myofibrillar Protein Gels Added With Cornstarch." Food Sci Anim Resour 2020.