APA (7th ed.) Citation

Ramsdel, C., & Ramsdell, J. (2020). Thermodynamic Analysis of Skillet Materials Using Infrared Thermography: A Step toward a More Sustainable Food System. Food Studies: An Interdisciplinary Journal, 10(1), 1. https://doi.org/10.18848/2160-1933/CGP/v10i01/1-17

Chicago Style (17th ed.) Citation

Ramsdel, Carla, and Jeff Ramsdell. "Thermodynamic Analysis of Skillet Materials Using Infrared Thermography: A Step Toward a More Sustainable Food System." Food Studies: An Interdisciplinary Journal 10, no. 1 (2020): 1. https://doi.org/10.18848/2160-1933/CGP/v10i01/1-17.

MLA (9th ed.) Citation

Ramsdel, Carla, and Jeff Ramsdell. "Thermodynamic Analysis of Skillet Materials Using Infrared Thermography: A Step Toward a More Sustainable Food System." Food Studies: An Interdisciplinary Journal, vol. 10, no. 1, 2020, p. 1, https://doi.org/10.18848/2160-1933/CGP/v10i01/1-17.