Hwang, Y., Ismail, I., & Joo, S. (2020). Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System. Foods.
Dyfyniad Arddull ChicagoHwang, Young-Hwa, Ishamri Ismail, and Seon-Tea Joo. "Identification of Umami Taste in Sous-Vide Beef By Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System." Foods 2020.
Dyfyniad MLAHwang, Young-Hwa, Ishamri Ismail, and Seon-Tea Joo. "Identification of Umami Taste in Sous-Vide Beef By Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System." Foods 2020.
Rhybudd: Mae'n bosib nad yw'r dyfyniadau hyn bob amser yn 100% cywir.