APA (7th ed.) Citation

Akita, S., Kakui, M., & Asami, Y. (2025). Analysis of palatability of cooked rice processed by high pressure treatment: A study of the using of high pressure treatment for cooking system in food service facilities. Journal for the Integrated Study of Dietary Habits, 35(4), 225-231. https://doi.org/10.2740/jisdh.35.4_225

Chicago Style (17th ed.) Citation

Akita, Seiko, Miho Kakui, and Yuya Asami. "Analysis of Palatability of Cooked Rice Processed by High Pressure Treatment: A Study of the Using of High Pressure Treatment for Cooking System in Food Service Facilities." Journal for the Integrated Study of Dietary Habits 35, no. 4 (2025): 225-231. https://doi.org/10.2740/jisdh.35.4_225.

MLA (9th ed.) Citation

Akita, Seiko, et al. "Analysis of Palatability of Cooked Rice Processed by High Pressure Treatment: A Study of the Using of High Pressure Treatment for Cooking System in Food Service Facilities." Journal for the Integrated Study of Dietary Habits, vol. 35, no. 4, 2025, pp. 225-231, https://doi.org/10.2740/jisdh.35.4_225.