Cite
Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei).
MLA
Cheng, Wei Ping, et al. “Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea Iredalei).” Food & Bioprocess Technology, vol. 17, no. 9, Sept. 2024, pp. 2661–77. EBSCOhost, https://doi.org/10.1007/s11947-023-03281-0.
APA
Cheng, W. P., Patar, A., Wong, Y. F., Zulfigar, S. B., Rozalli, N. H. M., Liu, C., & Zulkurnain, M. (2024). Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei). Food & Bioprocess Technology, 17(9), 2661–2677. https://doi.org/10.1007/s11947-023-03281-0
Chicago
Cheng, Wei Ping, Azim Patar, Yong Foo Wong, Siti Balqis Zulfigar, Norazatul Hanim Mohd Rozalli, Chengchu Liu, and Musfirah Zulkurnain. 2024. “Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea Iredalei).” Food & Bioprocess Technology 17 (9): 2661–77. doi:10.1007/s11947-023-03281-0.