Chattopadhyay, K., Xavier, K. M., Layana, P., Balange, A. K., & Nayak, B. B. (2019). Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities. International journal of biological macromolecules, 134, 1063-1069. https://doi.org/10.1016/j.ijbiomac.2019.05.148
Citace podle Chicago (17th ed.)Chattopadhyay, Kasturi, K.A. Martin Xavier, Porayil Layana, Amjad Khansaheb Balange, a Binaya Bhusan Nayak. "Chitosan Hydrogel Inclusion in Fish Mince Based Emulsion Sausages: Effect of Gel Interaction on Functional and Physicochemical Qualities." International Journal of Biological Macromolecules 134 (2019): 1063-1069. https://doi.org/10.1016/j.ijbiomac.2019.05.148.
Citace podle MLA (9th ed.)Chattopadhyay, Kasturi, et al. "Chitosan Hydrogel Inclusion in Fish Mince Based Emulsion Sausages: Effect of Gel Interaction on Functional and Physicochemical Qualities." International Journal of Biological Macromolecules, vol. 134, 2019, pp. 1063-1069, https://doi.org/10.1016/j.ijbiomac.2019.05.148.