Shim, J., Kim, T., Kim, Y., Jeon, K., Ahn, K., Paik, H., & Choi, Y. (2018). The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham. Korean J Food Sci Anim Resour.

Shim, Jae-Yun, Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Kwang-Il Ahn, Hyun-Dong Paik, e Yun-Sang Choi. "The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham." Korean J Food Sci Anim Resour 2018.

Shim, Jae-Yun, et al. "The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham." Korean J Food Sci Anim Resour 2018.