Fattahi, S., & Zamindar, N. (2020). Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 26(5), 453. https://doi.org/10.1177/1082013219895884
Style de citation ChicagoFattahi, Shahnaz, et Nafiseh Zamindar. "Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 26, no. 5 (2020): 453. https://dx.doi.org/10.1177/1082013219895884.
Style de citation MLAFattahi, Shahnaz, et Nafiseh Zamindar. "Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 5, 2020, p. 453.