APA (7th ed.) Citation

Alizadeh, S., Rezaei, M., & Hebishy, E. (2025). Application of Ultrasound Technology and Batter Formulated Based on Egg White Solution to Develop Low‐Fat Fish Nuggets and Improve Quality Attributes. Journal of Food Processing & Preservation, 2025, 1. https://doi.org/10.1155/jfpp/3543002

Chicago Style (17th ed.) Citation

Alizadeh, Saharnaz, Masoud Rezaei, and Essam Hebishy. "Application of Ultrasound Technology and Batter Formulated Based on Egg White Solution to Develop Low‐Fat Fish Nuggets and Improve Quality Attributes." Journal of Food Processing & Preservation 2025 (2025): 1. https://doi.org/10.1155/jfpp/3543002.

MLA (9th ed.) Citation

Alizadeh, Saharnaz, et al. "Application of Ultrasound Technology and Batter Formulated Based on Egg White Solution to Develop Low‐Fat Fish Nuggets and Improve Quality Attributes." Journal of Food Processing & Preservation, vol. 2025, 2025, p. 1, https://doi.org/10.1155/jfpp/3543002.