(2013). Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process. Food Research Journal, 23(3), 330-346.
MLA
. "Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process", Food Research Journal, 23, 3, 2013, 330-346.
HARVARD
(2013). 'Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process', Food Research Journal, 23(3), pp. 330-346.
CHICAGO
, "Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process," Food Research Journal, 23 3 (2013): 330-346,
VANCOUVER
Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process. Food Research Journal, 2013; 23(3): 330-346.
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