Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content

MLA

LIm, L. T., et al. “Barrier and Tensile Properties of Transglutaminase Cross-Linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content.” Journal of Food Science, vol. 64, no. 4, July 1999, p. 616. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.55802418&authtype=sso&custid=ns315887.

APA

LIm, L. T., Mine, Y., & Tung, M. A. (1999). Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content. Journal of Food Science, 64(4), 616.

Chicago

LIm, L.T., Y. Mine, and M.A. Tung. 1999. “Barrier and Tensile Properties of Transglutaminase Cross-Linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content.” Journal of Food Science 64 (4): 616. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.55802418&authtype=sso&custid=ns315887.