(2013). The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget. Food Research Journal, 23(3), 293-303.
MLA
. "The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget". Food Research Journal, 23, 3, 2013, 293-303.
HARVARD
(2013). 'The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget', Food Research Journal, 23(3), pp. 293-303.
VANCOUVER
The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget. Food Research Journal, 2013; 23(3): 293-303.
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