Cita APA

Kim, Y., & Hong, G. (2016). Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin. Korean J Food Sci Anim Resour.

Chicago Style Citation

Kim, Yiseul, i Geun-Pyo Hong. "Effects of Artificial Supercooling Followed By Slow Freezing On the Microstructure and Qualities of Pork Loin." Korean J Food Sci Anim Resour 2016.

Cita MLA

Kim, Yiseul, i Geun-Pyo Hong. "Effects of Artificial Supercooling Followed By Slow Freezing On the Microstructure and Qualities of Pork Loin." Korean J Food Sci Anim Resour 2016.