Ma, Q.; Hamid, N.; Oey, I.; Kantono, K.; Farouk, M.
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules 2020, 25, 2665.
https://doi.org/10.3390/molecules25112665
AMA Style
Ma Q, Hamid N, Oey I, Kantono K, Farouk M.
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules. 2020; 25(11):2665.
https://doi.org/10.3390/molecules25112665
Chicago/Turabian Style
Ma, Qianli, Nazimah Hamid, Indrawati Oey, Kevin Kantono, and Mustafa Farouk.
2020. "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" Molecules 25, no. 11: 2665.
https://doi.org/10.3390/molecules25112665
APA Style
Ma, Q., Hamid, N., Oey, I., Kantono, K., & Farouk, M.
(2020). The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules, 25(11), 2665.
https://doi.org/10.3390/molecules25112665