Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins.

MLA

Lee, Hong C., and Koo B. Chin. “Effect of the Combination of Various NaCl Levels and Soy Protein Isolate on the Quality Characteristics of Smoked Pork Loins.” International Journal of Food Science & Technology, vol. 46, no. 5, May 2011, pp. 1038–43. EBSCOhost, https://doi.org/10.1111/j.1365-2621.2011.02584.x.

APA

Lee, H. C., & Chin, K. B. (2011). Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins. International Journal of Food Science & Technology, 46(5), 1038–1043. https://doi.org/10.1111/j.1365-2621.2011.02584.x

Chicago

Lee, Hong C., and Koo B. Chin. 2011. “Effect of the Combination of Various NaCl Levels and Soy Protein Isolate on the Quality Characteristics of Smoked Pork Loins.” International Journal of Food Science & Technology 46 (5): 1038–43. doi:10.1111/j.1365-2621.2011.02584.x.