APA (7th ed.) Citation

Ruslan, N. N., Tang, J. Y. H., Huda, N., Ismail-Fitry, M. R., & Ishamri, I. (2023). Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus. Korean Society for Food Science of Animal Resources.

Chicago Style (17th ed.) Citation

Ruslan, Nurul Nazirah, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, and Ismail Ishamri. Effects of Phosphate and Two-stage Sous-vide Cooking on Textural Properties of the Beef Semitendinosus. Korean Society for Food Science of Animal Resources, 2023.

MLA (9th ed.) Citation

Ruslan, Nurul Nazirah, et al. Effects of Phosphate and Two-stage Sous-vide Cooking on Textural Properties of the Beef Semitendinosus. Korean Society for Food Science of Animal Resources, 2023.