Cita APA

Kim, H., Choi, M., Hwang, K., Song, D., Kim, Y., Ham, Y., . . . Kim, C. (2014). Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages. Korean J Food Sci Anim Resour.

Citación estilo Chicago

Kim, Hyun-Wook, et al. "Effect of Mixing Ratio between Pork Loin and Chicken Breast On Textural and Sensory Properties of Emulsion Sausages." Korean J Food Sci Anim Resour 2014.

Cita MLA

Kim, Hyun-Wook, et al. "Effect of Mixing Ratio between Pork Loin and Chicken Breast On Textural and Sensory Properties of Emulsion Sausages." Korean J Food Sci Anim Resour 2014.