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
Chicago-Zitierstil (17. Ausg.)Wang, Bo, Xin Du, Baohua Kong, Qian Liu, Fangfei Li, Nan Pan, Xiufang Xia, und 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.
MLA-Zitierstil (9. Ausg.)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.