Optimisation of the marination process for frozen-thawed squid rings using response surface methodology.

MLA

Kılınç, Berna, et al. “Optimisation of the Marination Process for Frozen-Thawed Squid Rings Using Response Surface Methodology.” Journal of Food Safety & Food Quality / Archiv Für Lebensmittelhygiene, vol. 74, no. 2, Mar. 2023, pp. 46–55. EBSCOhost, https://doi.org/10.53194/0003-925X-74-46.

APA

Kılınç, B., Bulat, F. N., & Atalay, S. D. (2023). Optimisation of the marination process for frozen-thawed squid rings using response surface methodology. Journal of Food Safety & Food Quality / Archiv Für Lebensmittelhygiene, 74(2), 46–55. https://doi.org/10.53194/0003-925X-74-46

Chicago

Kılınç, Berna, Fevziye Nihan Bulat, and Sevcan Demir Atalay. 2023. “Optimisation of the Marination Process for Frozen-Thawed Squid Rings Using Response Surface Methodology.” Journal of Food Safety & Food Quality / Archiv Für Lebensmittelhygiene 74 (2): 46–55. doi:10.53194/0003-925X-74-46.