EFFECTS OF BROMELAIN ENZYMATIC PROTEOLISIS ON SOME RHEOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BEEF.

MLA

Radu-Rusu, R. M., et al. “Effects of Bromelain Enzymatic Proteolisis on Some Rheological and Technological Properties of Beef.” Lucrări Ştiinţifice: Seria Zootehnie, no. 68, July 2017, pp. 77–82. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=138365031&authtype=sso&custid=ns315887.

APA

Radu-Rusu, R. M., Raţu, R., & Sorocopud, O. (2017). Effects of Bromelain Enzymatic Proteolisis on some Rheological and Technological Properties of Beef. Lucrări Ştiinţifice: Seria Zootehnie, 68, 77–82.

Chicago

Radu-Rusu, R. M., Roxana Raţu, and Olga Sorocopud. 2017. “Effects of Bromelain Enzymatic Proteolisis on Some Rheological and Technological Properties of Beef.” Lucrări Ştiinţifice: Seria Zootehnie, no. 68 (July): 77–82. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=138365031&authtype=sso&custid=ns315887.