APA (7. basım) Alıntı

Jiang Shang Tzong & National Science Council. Contribution of muscle proteinases to meat tenderization.

Chicago Style (17. basım) Atıf

Jiang Shang Tzong ve National Science Council. Contribution of Muscle Proteinases to Meat Tenderization.

MLA (9th ed.) Atıf

Jiang Shang Tzong ve National Science Council. Contribution of Muscle Proteinases to Meat Tenderization.

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