Ma, F., Wang, W., Wang, W., Cai, K., Shang, Y., Chen, C., & Xu, B. (2020). Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages. J Food Sci Technol.
Chicago Style CitationMa, Fei, Wen-Ya Wang, Wu Wang, Ke-Zhou Cai, Ya-Fang Shang, Cong-Gui Chen, and Bao-Cai Xu. "Effects of Water-immersion Cooling Temperatures On the Moisture Retention of Sodium-reduced Pork Sausages." J Food Sci Technol 2020.
MLA CitationMa, Fei, et al. "Effects of Water-immersion Cooling Temperatures On the Moisture Retention of Sodium-reduced Pork Sausages." J Food Sci Technol 2020.
Warning: These citations may not always be 100% accurate.