PubAg

Main content area

MLA

Verma, Akhilesh K, et al. "Effects of Inclusion of Porcine Blood Hydrolysate On Physico-chemical Quality, Oxidative and Microbial Stability of Pork Batter Stored At (4 ± 1 °c)." Journal of food science and technology, v. 55,.12 pp. 4758-4769. doi: 10.1007/s13197-018-3409-2

APA

Verma, A. K, Chatli, M. Kumar, Kumar, P., & Mehta, N. (2018). Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C). Journal of food science and technology, 55, 4758-4769. doi: 10.1007/s13197-018-3409-2

Chicago

Verma, Akhilesh K., Manish Kumar Chatli, Pavan Kumar, and Nitin Mehta. "Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)" Journal of food science and technology 55, no. 12 (2018): 4758-4769. doi: 10.1007/s13197-018-3409-2