Sardari, H., Alimardani, R., Firouz, M. S., & Hosseinpour, S. (2025). Probe-type ultrasound-assisted immersion freezing of meat, study of selected quality factors and taguchi-based process optimization. Elsevier.
Chicago Style (17th ed.) CitationSardari, Hamed, Reza Alimardani, Mahmoud Soltani Firouz, and Soleiman Hosseinpour. Probe-type Ultrasound-assisted Immersion Freezing of Meat, Study of Selected Quality Factors and Taguchi-based Process Optimization. Elsevier, 2025.
MLA (9th ed.) CitationSardari, Hamed, et al. Probe-type Ultrasound-assisted Immersion Freezing of Meat, Study of Selected Quality Factors and Taguchi-based Process Optimization. Elsevier, 2025.
Warning: These citations may not always be 100% accurate.