APA Zitierstil

Nik Zainal Abidin, N. Z., Shamsuddin, N. A., Mohd Radzi, N. R. S., Yew Huat, J. T., & Ishamri, I. (2024). Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132241299840. https://doi.org/10.1177/10820132241299840

Chicago Zitierstil

Nik Zainal Abidin, Nik Zuhairah, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi, John Tang Yew Huat, und Ismail Ishamri. "Phosphate and Two-stage Cooking: Impact on Lipid Oxidation and Tenderness in Sous-vide Beef Semitendinosus." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2024: 10820132241299840. https://dx.doi.org/10.1177/10820132241299840.

MLA Zitierstil

Nik Zainal Abidin, Nik Zuhairah, et al. "Phosphate and Two-stage Cooking: Impact on Lipid Oxidation and Tenderness in Sous-vide Beef Semitendinosus." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2024, p. 10820132241299840.