APA (7th ed.) Citation

Feng, C., Wang, W., Makino, Y., García-Martín, J. F., Alvarez-Mateos, P., & Song, X. (2019). Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid. Journal of food engineering, 257, 34-43. https://doi.org/10.1016/j.jfoodeng.2019.03.023

Chicago Style (17th ed.) Citation

Feng, Chao-Hui, Wei Wang, Yoshio Makino, Juan Francisco García-Martín, Paloma Alvarez-Mateos, and Xiao-Yan Song. "Evaluation of Storage Time and Temperature on Physicochemical Properties of Immersion Vacuum Cooled Sausages Stuffed in the Innovative Casings Modified by Surfactants and Lactic Acid." Journal of Food Engineering 257 (2019): 34-43. https://doi.org/10.1016/j.jfoodeng.2019.03.023.

MLA (9th ed.) Citation

Feng, Chao-Hui, et al. "Evaluation of Storage Time and Temperature on Physicochemical Properties of Immersion Vacuum Cooled Sausages Stuffed in the Innovative Casings Modified by Surfactants and Lactic Acid." Journal of Food Engineering, vol. 257, 2019, pp. 34-43, https://doi.org/10.1016/j.jfoodeng.2019.03.023.