Hong, G., Chun, J., Jo, Y., & Choi, M. (2014). Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System. Korean J Food Sci Anim Resour.
Chicago Style CitationHong, Geun-Pyo, Ji-Yeon Chun, Yeon-Ji Jo, and Mi-Jung Choi. "Effects of PH-Shift Processing and Microbial Transglutaminase On the Gel and Emulsion Characteristics of Porcine Myofibrillar System." Korean J Food Sci Anim Resour 2014.
MLA CitationHong, Geun-Pyo, Ji-Yeon Chun, Yeon-Ji Jo, and Mi-Jung Choi. "Effects of PH-Shift Processing and Microbial Transglutaminase On the Gel and Emulsion Characteristics of Porcine Myofibrillar System." Korean J Food Sci Anim Resour 2014.
Warning: These citations may not always be 100% accurate.