Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk

MLA

Ministry of Science, Research, and Technology (Iran), et al. Impact of Magnetic Assisted Freezing in the Physicochemical and Functional Properties of Egg Components. Part 2: Egg Yolk. 2018. 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=edsoai&AN=edsoai.on1247926333&authtype=sso&custid=ns315887.

APA

Ministry of Science, R. and T. (Iran), Ministerio de Economía y Competitividad (España), Fernández Martín, F., Pérez-Mateos, M., Dadashi, S., Gómez Guillén, M. C., & Sanz Martínez, P. D. (2018). Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk.

Chicago

Ministry of Science, Research, and Technology (Iran), Ministerio de Economía y Competitividad (España), Fernando Fernández Martín, Miriam Pérez-Mateos, Saeed Dadashi, M. C. Gómez Guillén, and Pedro Dimas Sanz Martínez. 2018. “Impact of Magnetic Assisted Freezing in the Physicochemical and Functional Properties of Egg Components. Part 2: Egg Yolk.” 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=edsoai&AN=edsoai.on1247926333&authtype=sso&custid=ns315887.