Tirtawijaya, G.; Lee, M.-J.; Negara, B.F.S.P.; Cho, W.-H.; Sohn, J.-H.; Kim, J.-S.; Choi, J.-S.
Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus). Foods 2021, 10, 1962.
https://doi.org/10.3390/foods10081962
AMA Style
Tirtawijaya G, Lee M-J, Negara BFSP, Cho W-H, Sohn J-H, Kim J-S, Choi J-S.
Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus). Foods. 2021; 10(8):1962.
https://doi.org/10.3390/foods10081962
Chicago/Turabian Style
Tirtawijaya, Gabriel, Mi-Jeong Lee, Bertoka Fajar Surya Perwira Negara, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim, and Jae-Suk Choi.
2021. "Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)" Foods 10, no. 8: 1962.
https://doi.org/10.3390/foods10081962
APA Style
Tirtawijaya, G., Lee, M. -J., Negara, B. F. S. P., Cho, W. -H., Sohn, J. -H., Kim, J. -S., & Choi, J. -S.
(2021). Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus). Foods, 10(8), 1962.
https://doi.org/10.3390/foods10081962