Effect of combination of three texture-improving ingredients on textural properties of emulsified sausage-containing salted egg white

MLA

Tao Xu, et al. “Effect of Combination of Three Texture-Improving Ingredients on Textural Properties of Emulsified Sausage-Containing Salted Egg White.” Food Science & Nutrition, vol. 6, June 2018, pp. 1387–93. EBSCOhost, https://doi.org/10.1002/fsn3.684.

APA

Tao Xu, Nan Deng, Zhong Feng Wang, & Chu Yan Wang. (2018). Effect of combination of three texture-improving ingredients on textural properties of emulsified sausage-containing salted egg white. Food Science & Nutrition, 6, 1387–1393. https://doi.org/10.1002/fsn3.684

Chicago

Tao Xu, Nan Deng, Zhong Feng Wang, and Chu Yan Wang. 2018. “Effect of Combination of Three Texture-Improving Ingredients on Textural Properties of Emulsified Sausage-Containing Salted Egg White.” Food Science & Nutrition 6 (June): 1387–93. doi:10.1002/fsn3.684.