Kantono, K.; Hamid, N.; Chadha, D.; Ma, Q.; Oey, I.; Farouk, M.M.
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods 2021, 10, 1148.
https://doi.org/10.3390/foods10051148
AMA Style
Kantono K, Hamid N, Chadha D, Ma Q, Oey I, Farouk MM.
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods. 2021; 10(5):1148.
https://doi.org/10.3390/foods10051148
Chicago/Turabian Style
Kantono, Kevin, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey, and Mustafa M. Farouk.
2021. "Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat" Foods 10, no. 5: 1148.
https://doi.org/10.3390/foods10051148
APA Style
Kantono, K., Hamid, N., Chadha, D., Ma, Q., Oey, I., & Farouk, M. M.
(2021). Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods, 10(5), 1148.
https://doi.org/10.3390/foods10051148