Cite
Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty
MLA
Kang, H. J., et al. “Effect of a Pectin-Based Edible Coating Containing Green Tea Powder on the Quality of Irradiated Pork Patty.” Food Control, vol. 18, no. 5, May 2007, pp. 430–35. EBSCOhost, https://doi.org/10.1016/j.foodcont.2005.11.010.
APA
Kang, H. J., Jo, C., Kwon, J. H., Kim, J. H., Chung, H. J., & Byun, M. W. (2007). Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty. Food Control, 18(5), 430–435. https://doi.org/10.1016/j.foodcont.2005.11.010
Chicago
Kang, H.J., C. Jo, J.H. Kwon, J.H. Kim, H.J. Chung, and M.W. Byun. 2007. “Effect of a Pectin-Based Edible Coating Containing Green Tea Powder on the Quality of Irradiated Pork Patty.” Food Control 18 (5): 430–35. doi:10.1016/j.foodcont.2005.11.010.