Cite
Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage.
MLA
Qian, Shuyi, et al. “Effects of Initial Freezing Rate on the Changes in Quality, Myofibrillar Protein Characteristics and Myowater Status of Beef Steak during Subsequent Frozen Storage.” International Journal of Refrigeration, vol. 143, Nov. 2022, pp. 148–56. EBSCOhost, https://doi.org/10.1016/j.ijrefrig.2022.06.028.
APA
Qian, S., Li, X., Zhang, C., & Blecker, C. (2022). Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage. International Journal of Refrigeration, 143, 148–156. https://doi.org/10.1016/j.ijrefrig.2022.06.028
Chicago
Qian, Shuyi, Xia Li, Chunhui Zhang, and Christophe Blecker. 2022. “Effects of Initial Freezing Rate on the Changes in Quality, Myofibrillar Protein Characteristics and Myowater Status of Beef Steak during Subsequent Frozen Storage.” International Journal of Refrigeration 143 (November): 148–56. doi:10.1016/j.ijrefrig.2022.06.028.