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
Citácia 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.
Citácia podľa MLA (8th 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.