Cite
A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling.
MLA
Huang, Zhi, et al. “A Novel Strategy for Improving Radio Frequency Heating Uniformity of Dry Food Products Using Computational Modeling.” Innovative Food Science & Emerging Technologies, vol. 34, Apr. 2016, pp. 100–11. EBSCOhost, https://doi.org/10.1016/j.ifset.2016.01.005.
APA
Huang, Z., Marra, F., & Wang, S. (2016). A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling. Innovative Food Science & Emerging Technologies, 34, 100–111. https://doi.org/10.1016/j.ifset.2016.01.005
Chicago
Huang, Zhi, Francesco Marra, and Shaojin Wang. 2016. “A Novel Strategy for Improving Radio Frequency Heating Uniformity of Dry Food Products Using Computational Modeling.” Innovative Food Science & Emerging Technologies 34 (April): 100–111. doi:10.1016/j.ifset.2016.01.005.