Jauhar, S.; Ismail-Fitry, M.R.; Chong, G.H.; Nor-Khaizura, M.A.R.; Ibadullah, W.Z.W.
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Appl. Sci. 2020, 10, 6629.
https://doi.org/10.3390/app10196629
AMA Style
Jauhar S, Ismail-Fitry MR, Chong GH, Nor-Khaizura MAR, Ibadullah WZW.
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences. 2020; 10(19):6629.
https://doi.org/10.3390/app10196629
Chicago/Turabian Style
Jauhar, Safiullah, Mohammad Rashedi Ismail-Fitry, Gun Hean Chong, Mahmud Ab Rashid Nor-Khaizura, and Wan Zunairah Wan Ibadullah.
2020. "Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat" Applied Sciences 10, no. 19: 6629.
https://doi.org/10.3390/app10196629
APA Style
Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W.
(2020). Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences, 10(19), 6629.
https://doi.org/10.3390/app10196629
