Cite
Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato ( Solanum lycopersicum) puree.
MLA
Pratap Singh, Anubhav, et al. “Effect of Reciprocating Agitation Thermal Processing (RA-TP) on Quality of Canned Tomato ( Solanum Lycopersicum) Puree.” Journal of the Science of Food & Agriculture, vol. 97, no. 8, June 2017, pp. 2411–18. EBSCOhost, https://doi.org/10.1002/jsfa.8054.
APA
Pratap Singh, A., Singh, A., & Ramaswamy, H. S. (2017). Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato ( Solanum lycopersicum) puree. Journal of the Science of Food & Agriculture, 97(8), 2411–2418. https://doi.org/10.1002/jsfa.8054
Chicago
Pratap Singh, Anubhav, Anika Singh, and Hosahalli S Ramaswamy. 2017. “Effect of Reciprocating Agitation Thermal Processing (RA-TP) on Quality of Canned Tomato ( Solanum Lycopersicum) Puree.” Journal of the Science of Food & Agriculture 97 (8): 2411–18. doi:10.1002/jsfa.8054.