APA引文

Ishamri Ismail. Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat.

Chicago Style (17th ed.) Citation

Ishamri Ismail. Interventions of Sous-vide Cooking by Single-stage and Two-stage Temperature-time Regimes on Tough Cuts of Beef and Goat Meat.

MLA引文

Ishamri Ismail. Interventions of Sous-vide Cooking by Single-stage and Two-stage Temperature-time Regimes on Tough Cuts of Beef and Goat Meat.