Cite
Assessing heat treatment of chicken breast cuts by impedance spectroscopy.
MLA
Schmidt, Franciny C., et al. “Assessing Heat Treatment of Chicken Breast Cuts by Impedance Spectroscopy.” Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, vol. 23, no. 2, Mar. 2017, pp. 110–18. EBSCOhost, https://doi.org/10.1177/1082013216659609.
APA
Schmidt, F. C., Fuentes, A., Masot, R., Alcañiz, M., Laurindo, J. B., & Barat, J. M. (2017). Assessing heat treatment of chicken breast cuts by impedance spectroscopy. Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, 23(2), 110–118. https://doi.org/10.1177/1082013216659609
Chicago
Schmidt, Franciny C, Ana Fuentes, Rafael Masot, Miguel Alcañiz, João B Laurindo, and José M Barat. 2017. “Assessing Heat Treatment of Chicken Breast Cuts by Impedance Spectroscopy.” Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional 23 (2): 110–18. doi:10.1177/1082013216659609.