APA Zitierstil

Ruedt, C., Gibis, M., & Weiss, J. (2023). A research note: Effect of Hofmeister salts on meat iridescence in cooked pork. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(2), 151. https://doi.org/10.1177/10820132211067867

Chicago Zitierstil

Ruedt, Chiara, Monika Gibis, und Jochen Weiss. "A Research Note: Effect of Hofmeister Salts on Meat Iridescence in Cooked Pork." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 2 (2023): 151. https://dx.doi.org/10.1177/10820132211067867.

MLA Zitierstil

Ruedt, Chiara, et al. "A Research Note: Effect of Hofmeister Salts on Meat Iridescence in Cooked Pork." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 2, 2023, p. 151.