Jin, S., & Choi, J. (2021). Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter. J Anim Sci Technol.
Citación estilo ChicagoJin, Sangkeun, and Jungseok Choi. "Effects of Porcine Blood Plasma On the Emulsion Stability, Physicochemical Characteristics and Textural Attributes of Emulsified Pork Batter." J Anim Sci Technol 2021.
Cita MLAJin, Sangkeun, and Jungseok Choi. "Effects of Porcine Blood Plasma On the Emulsion Stability, Physicochemical Characteristics and Textural Attributes of Emulsified Pork Batter." J Anim Sci Technol 2021.
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