Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate.

MLA

Tabe, Kanae, et al. “Improvement of Texture and Palatability of Chicken Breast: Effect of High Hydrostatic Pressure and Sodium Hydrogen Carbonate.” High Pressure Research, vol. 33, no. 2, June 2013, pp. 348–53. EBSCOhost, https://doi.org/10.1080/08957959.2013.780053.

APA

Tabe, K., Kim, Y.-J., Ohnuma, S., Ogoshi, H., Suzuki, A., & Nishiumi, T. (2013). Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate. High Pressure Research, 33(2), 348–353. https://doi.org/10.1080/08957959.2013.780053

Chicago

Tabe, Kanae, Yun-Jung Kim, Shun Ohnuma, Hiro Ogoshi, Atsushi Suzuki, and Tadayuki Nishiumi. 2013. “Improvement of Texture and Palatability of Chicken Breast: Effect of High Hydrostatic Pressure and Sodium Hydrogen Carbonate.” High Pressure Research 33 (2): 348–53. doi:10.1080/08957959.2013.780053.