APA (7th ed.) Citation

Phumsombat, P., Saengsuk, N., Laohakunjit, N., Selamassakul, O., Sonklin, C., & Srinuan, P. Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan. Elsevier.

Chicago Style (17th ed.) Citation

Phumsombat, Putthapong, Nachomkamon Saengsuk, Natta Laohakunjit, Orrapun Selamassakul, Chanikan Sonklin, and Phawinee Srinuan. Influence of Cooking Methods on Physicochemical Characteristics and in Vitro Protein Digestibility of Restructured Pork Steak Hydrolyzed by Bromelain and Reformed by κ-carrageenan. Elsevier.

MLA (9th ed.) Citation

Phumsombat, Putthapong, et al. Influence of Cooking Methods on Physicochemical Characteristics and in Vitro Protein Digestibility of Restructured Pork Steak Hydrolyzed by Bromelain and Reformed by κ-carrageenan. Elsevier.