Kim, H., Hwang, K., Song, D., Kim, Y., Ham, Y., Yeo, I., . . . Kim, C. (2014). Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages. Korean J Food Sci Anim Resour.
Citação norma ChicagoKim, Hyun-Wook, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, In-Jun Yeo, Tae-Jun Jeong, Yun-Sang Choi, and Cheon-Jei Kim. "Effects of Red and Green Glassworts (Salicornia Herbacea L.) On Physicochemical and Textural Properties of Reduced-salt Cooked Sausages." Korean J Food Sci Anim Resour 2014.
Citação norma MLAKim, Hyun-Wook, et al. "Effects of Red and Green Glassworts (Salicornia Herbacea L.) On Physicochemical and Textural Properties of Reduced-salt Cooked Sausages." Korean J Food Sci Anim Resour 2014.