(2012). The effect of processing conditions on the gel strength of whitecheek shark (Carcharhinus dussumieri) skin gelatin. Food Processing and Preservation Journal, 2(1), 1-14.
MLA
. "The effect of processing conditions on the gel strength of whitecheek shark (Carcharhinus dussumieri) skin gelatin". Food Processing and Preservation Journal, 2, 1, 2012, 1-14.
HARVARD
(2012). 'The effect of processing conditions on the gel strength of whitecheek shark (Carcharhinus dussumieri) skin gelatin', Food Processing and Preservation Journal, 2(1), pp. 1-14.
VANCOUVER
The effect of processing conditions on the gel strength of whitecheek shark (Carcharhinus dussumieri) skin gelatin. Food Processing and Preservation Journal, 2012; 2(1): 1-14.
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