Osburn, W. N. (1992). Evaluation of physical, chemical, sensory and microbial characteristics of low-fat precooked lamb and fresh pork sausages made with konjac flour. [publisher not identified].
Chicago Style (17th ed.) CitationOsburn, Wesley Neil. Evaluation of Physical, Chemical, Sensory and Microbial Characteristics of Low-fat Precooked Lamb and Fresh Pork Sausages Made with Konjac Flour. [Place of publication not identified]: [publisher not identified], 1992.
MLA (9th ed.) CitationOsburn, Wesley Neil. Evaluation of Physical, Chemical, Sensory and Microbial Characteristics of Low-fat Precooked Lamb and Fresh Pork Sausages Made with Konjac Flour. [publisher not identified], 1992.
Warning: These citations may not always be 100% accurate.