Baldi, G.; D’Elia, F.; Soglia, F.; Tappi, S.; Petracci, M.; Rocculi, P.
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat. Foods 2021, 10, 241.
https://doi.org/10.3390/foods10020241
AMA Style
Baldi G, D’Elia F, Soglia F, Tappi S, Petracci M, Rocculi P.
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat. Foods. 2021; 10(2):241.
https://doi.org/10.3390/foods10020241
Chicago/Turabian Style
Baldi, Giulia, Fabio D’Elia, Francesca Soglia, Silvia Tappi, Massimiliano Petracci, and Pietro Rocculi.
2021. "Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat" Foods 10, no. 2: 241.
https://doi.org/10.3390/foods10020241
APA Style
Baldi, G., D’Elia, F., Soglia, F., Tappi, S., Petracci, M., & Rocculi, P.
(2021). Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat. Foods, 10(2), 241.
https://doi.org/10.3390/foods10020241