Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

MLA

Didik J. Pursito, et al. “Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting.” International Journal of Food Science, vol. 2020, Jan. 2020. EBSCOhost, https://doi.org/10.1155/2020/6097343.

APA

Didik J. Pursito, Eko H. Purnomo, Dedi Fardiaz, & Purwiyatno Hariyadi. (2020). Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting. International Journal of Food Science, 2020. https://doi.org/10.1155/2020/6097343

Chicago

Didik J. Pursito, Eko H. Purnomo, Dedi Fardiaz, and Purwiyatno Hariyadi. 2020. “Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting.” International Journal of Food Science 2020 (January). doi:10.1155/2020/6097343.