Electrical Conductivity of Cabbage and Daikon Radish as Affected by Electrical Voltage, Frequency, Salt Concentration and Temperature.

MLA

Duguay, Ann‐Julie, et al. “Electrical Conductivity of Cabbage and Daikon Radish as Affected by Electrical Voltage, Frequency, Salt Concentration and Temperature.” Journal of Food Process Engineering, vol. 40, no. 1, Feb. 2017, p. n/a-N.PAG. EBSCOhost, https://doi.org/10.1111/jfpe.12315.

APA

Duguay, A., Ramaswamy, H. S., Zareifard, M. R., Zhu, S., Grabowski, S., & Marcotte, M. (2017). Electrical Conductivity of Cabbage and Daikon Radish as Affected by Electrical Voltage, Frequency, Salt Concentration and Temperature. Journal of Food Process Engineering, 40(1), n/a-N.PAG. https://doi.org/10.1111/jfpe.12315

Chicago

Duguay, Ann‐Julie, Hosahalli S. Ramaswamy, Mohammad Reza Zareifard, Songming Zhu, Stefan Grabowski, and Michèle Marcotte. 2017. “Electrical Conductivity of Cabbage and Daikon Radish as Affected by Electrical Voltage, Frequency, Salt Concentration and Temperature.” Journal of Food Process Engineering 40 (1): n/a-N.PAG. doi:10.1111/jfpe.12315.