APA (7th ed.) Citation

Nyam, K. L., Goh, K. M., Chan, S. Q., Tan, C. P., & Cheong, L. Z. (2023). Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat. Elsevier.

Chicago Style (17th ed.) Citation

Nyam, Kar Lin, Kok Ming Goh, Shu Qin Chan, Chin Ping Tan, and Ling Zhi Cheong. Effect of Sous Vide Cooking Parameters on Physicochemical Properties and Free Amino Acids Profile of Chicken Breast Meat. Elsevier, 2023.

MLA (9th ed.) Citation

Nyam, Kar Lin, et al. Effect of Sous Vide Cooking Parameters on Physicochemical Properties and Free Amino Acids Profile of Chicken Breast Meat. Elsevier, 2023.