Kaur, L., Hui, S. X., & Boland, M. (2020). Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket. Food Sci Anim Resour.
シカゴスタイル引用形Kaur, Lovedeep, Seah Xin Hui, , Mike Boland. "Changes in Cathepsin Activity During Low-Temperature Storage and Sous Vide Processing of Beef Brisket." Food Sci Anim Resour 2020.
MLA引用形式Kaur, Lovedeep, Seah Xin Hui, , Mike Boland. "Changes in Cathepsin Activity During Low-Temperature Storage and Sous Vide Processing of Beef Brisket." Food Sci Anim Resour 2020.
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