Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system.

MLA

Alahakoon, A. U., et al. “Understanding the Effect of Pulsed Electric Fields on Thermostability of Connective Tissue Isolated from Beef Pectoralis Muscle Using a Model System.” Food Research International (Ottawa, Ont.), vol. 100, no. Pt 2, Oct. 2017, pp. 261–67. EBSCOhost, https://doi.org/10.1016/j.foodres.2017.08.025.

APA

Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Research International (Ottawa, Ont.), 100(Pt 2), 261–267. https://doi.org/10.1016/j.foodres.2017.08.025

Chicago

Alahakoon, A U, I Oey, P Silcock, and P Bremer. 2017. “Understanding the Effect of Pulsed Electric Fields on Thermostability of Connective Tissue Isolated from Beef Pectoralis Muscle Using a Model System.” Food Research International (Ottawa, Ont.) 100 (Pt 2): 261–67. doi:10.1016/j.foodres.2017.08.025.