Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties.

MLA

Chin, Shu Wei, et al. “Evaluating the Sensory Properties of Hybrid (Meat and Plant‐based) Burger Patties.” Journal of Texture Studies, vol. 55, no. 1, Feb. 2024, pp. 1–15. EBSCOhost, https://doi.org/10.1111/jtxs.12819.

APA

Chin, S. W., Baier, S. K., Stokes, J. R., & Smyth, H. E. (2024). Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties. Journal of Texture Studies, 55(1), 1–15. https://doi.org/10.1111/jtxs.12819

Chicago

Chin, Shu Wei, Stefan K. Baier, Jason R. Stokes, and Heather E. Smyth. 2024. “Evaluating the Sensory Properties of Hybrid (Meat and Plant‐based) Burger Patties.” Journal of Texture Studies 55 (1): 1–15. doi:10.1111/jtxs.12819.