Oppong, D.; Panpipat, W.; Cheong, L.-Z.; Chaijan, M.
Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets. Foods 2021, 10, 3158.
https://doi.org/10.3390/foods10123158
AMA Style
Oppong D, Panpipat W, Cheong L-Z, Chaijan M.
Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets. Foods. 2021; 10(12):3158.
https://doi.org/10.3390/foods10123158
Chicago/Turabian Style
Oppong, David, Worawan Panpipat, Ling-Zhi Cheong, and Manat Chaijan.
2021. "Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets" Foods 10, no. 12: 3158.
https://doi.org/10.3390/foods10123158
APA Style
Oppong, D., Panpipat, W., Cheong, L.-Z., & Chaijan, M.
(2021). Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets. Foods, 10(12), 3158.
https://doi.org/10.3390/foods10123158