The Development of a Method for Measurement of the Texture of Food for Special Dietary Uses (for People with Difficulty Swallowing) by Means of a Small-Scale Petri Dish

MLA

Jun Yamauchi, et al. “The Development of a Method for Measurement of the Texture of Food for Special Dietary Uses (for People with Difficulty Swallowing) by Means of a Small-Scale Petri Dish.” The Japanese Journal of Nutrition and Dietetics, vol. 75, Jan. 2017, pp. 104–12. EBSCOhost, https://doi.org/10.5264/eiyogakuzashi.75.104.

APA

Jun Yamauchi, Jun Takebayashi, Yoshiko Ishimi, & Yuko Tousen. (2017). The Development of a Method for Measurement of the Texture of Food for Special Dietary Uses (for People with Difficulty Swallowing) by Means of a Small-Scale Petri Dish. The Japanese Journal of Nutrition and Dietetics, 75, 104–112. https://doi.org/10.5264/eiyogakuzashi.75.104

Chicago

Jun Yamauchi, Jun Takebayashi, Yoshiko Ishimi, and Yuko Tousen. 2017. “The Development of a Method for Measurement of the Texture of Food for Special Dietary Uses (for People with Difficulty Swallowing) by Means of a Small-Scale Petri Dish.” The Japanese Journal of Nutrition and Dietetics 75 (January): 104–12. doi:10.5264/eiyogakuzashi.75.104.