Negara, B.F.S.P.; Lee, M.-J.; Tirtawijaya, G.; Cho, W.-H.; Sohn, J.-H.; Kim, J.-S.; Choi, J.-S.
Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus). Processes 2021, 9, 1225.
https://doi.org/10.3390/pr9071225
AMA Style
Negara BFSP, Lee M-J, Tirtawijaya G, Cho W-H, Sohn J-H, Kim J-S, Choi J-S.
Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus). Processes. 2021; 9(7):1225.
https://doi.org/10.3390/pr9071225
Chicago/Turabian Style
Negara, Bertoka Fajar Surya Perwira, Mi-Jeong Lee, Gabriel Tirtawijaya, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim, and Jae-Suk Choi.
2021. "Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)" Processes 9, no. 7: 1225.
https://doi.org/10.3390/pr9071225
APA Style
Negara, B. F. S. P., Lee, M. -J., Tirtawijaya, G., Cho, W. -H., Sohn, J. -H., Kim, J. -S., & Choi, J. -S.
(2021). Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus). Processes, 9(7), 1225.
https://doi.org/10.3390/pr9071225