Wang, B., Du, X., Kong, B., Liu, Q., Li, F., Pan, N., . . . Zhang, D. (2020). Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrasonics sonochemistry, 64, 104860. https://doi.org/10.1016/j.ultsonch.2019.104860
Citace podle Chicago (17th ed.)Wang, Bo, Xin Du, Baohua Kong, Qian Liu, Fangfei Li, Nan Pan, Xiufang Xia, a Dongjie Zhang. "Effect of Ultrasound Thawing, Vacuum Thawing, and Microwave Thawing on Gelling Properties of Protein from Porcine Longissimus Dorsi." Ultrasonics Sonochemistry 64 (2020): 104860. https://doi.org/10.1016/j.ultsonch.2019.104860.
Citace podle MLA (9th ed.)Wang, Bo, et al. "Effect of Ultrasound Thawing, Vacuum Thawing, and Microwave Thawing on Gelling Properties of Protein from Porcine Longissimus Dorsi." Ultrasonics Sonochemistry, vol. 64, 2020, p. 104860, https://doi.org/10.1016/j.ultsonch.2019.104860.