Cite
Pyramided effects of γ‐irradiation, packaging, and low‐temperature storage on quality, sensory and microbial attributes of minimally processed onion rings.
MLA
Sharma, Pallavi, et al. “Pyramided Effects of Γ‐irradiation, Packaging, and Low‐temperature Storage on Quality, Sensory and Microbial Attributes of Minimally Processed Onion Rings.” Journal of Food Processing & Preservation, vol. 46, no. 9, Sept. 2022, pp. 1–15. EBSCOhost, https://doi.org/10.1111/jfpp.16305.
APA
Sharma, P., Sharma, S. R., Dhall, R. K., Mittal, T. C., & Chavan, P. (2022). Pyramided effects of γ‐irradiation, packaging, and low‐temperature storage on quality, sensory and microbial attributes of minimally processed onion rings. Journal of Food Processing & Preservation, 46(9), 1–15. https://doi.org/10.1111/jfpp.16305
Chicago
Sharma, Pallavi, S. R. Sharma, R. K. Dhall, T. C. Mittal, and Prasad Chavan. 2022. “Pyramided Effects of Γ‐irradiation, Packaging, and Low‐temperature Storage on Quality, Sensory and Microbial Attributes of Minimally Processed Onion Rings.” Journal of Food Processing & Preservation 46 (9): 1–15. doi:10.1111/jfpp.16305.