Safari, S., Zandi, M., & Ganjloo, A. Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process. Elsevier.
Chicago Style (17th ed.) CitationSafari, Shabnam, Mohsen Zandi, and Ali Ganjloo. Investigating the Effect of Freezing Method, Voltage Gradient, and Probe Type on Quality Characteristics of Turkey Meat During the Ohmic Thawing Process. Elsevier.
MLA (9th ed.) CitationSafari, Shabnam, et al. Investigating the Effect of Freezing Method, Voltage Gradient, and Probe Type on Quality Characteristics of Turkey Meat During the Ohmic Thawing Process. Elsevier.
Warning: These citations may not always be 100% accurate.