APA (7th ed.) Citation

Wang, W., Cai, J., Tsutsuura, S., & Nishiumi, T. High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels. MDPI AG.

Chicago Style (17th ed.) Citation

Wang, Weitong, Jingying Cai, Satomi Tsutsuura, and Tadayuki Nishiumi. High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels. MDPI AG.

MLA (9th ed.) Citation

Wang, Weitong, et al. High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels. MDPI AG.