Seong, P., Ba, H. V., Kim, Y., Kang, S., Cho, S., Kim, J., . . . Seo, H. (2017). Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage. Korean J Food Sci Anim Resour.
Chicago-стиль цитированияSeong, Pil-Nam, et al. "Effects of Additions of Monascus and Laccaic Acid On the Color and Quality Properties of Nitrite-Free Emulsion Sausage During Refrigerated Storage." Korean J Food Sci Anim Resour 2017.
MLA-цитированиеSeong, Pil-Nam, et al. "Effects of Additions of Monascus and Laccaic Acid On the Color and Quality Properties of Nitrite-Free Emulsion Sausage During Refrigerated Storage." Korean J Food Sci Anim Resour 2017.
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