Safiullah, J. (2020). Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: Microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat. Multidisciplinary Digital Publishing Institute.
Chicago Style CitationSafiullah, Jauhar. Different Pressures, Low Temperature, and Short-duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-stored Chicken Meat. Multidisciplinary Digital Publishing Institute, 2020.
MLA引文Safiullah, Jauhar. Different Pressures, Low Temperature, and Short-duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-stored Chicken Meat. Multidisciplinary Digital Publishing Institute, 2020.