(2016). Shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration. Food Research Journal, 25(4), 597-612.
MLA
. "Shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration", Food Research Journal, 25, 4, 2016, 597-612.
HARVARD
(2016). 'Shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration', Food Research Journal, 25(4), pp. 597-612.
CHICAGO
, "Shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration," Food Research Journal, 25 4 (2016): 597-612,
VANCOUVER
Shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration. Food Research Journal, 2016; 25(4): 597-612.
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