An Kim, Y., Van Ba, H., Dashdorj, D., & Hwang, I. (2018). Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces. Korean J Food Sci Anim Resour.
Styl ChicagoAn Kim, Yong, Hoa Van Ba, Dashmaa Dashdorj, a Inho Hwang. "Effect of High-pressure Processing On the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated With Various Sauces." Korean J Food Sci Anim Resour 2018.
Citace podle MLAAn Kim, Yong, Hoa Van Ba, Dashmaa Dashdorj, a Inho Hwang. "Effect of High-pressure Processing On the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated With Various Sauces." Korean J Food Sci Anim Resour 2018.
Upozornění: Tyto citace jsou generovány automaticky. Nemusí být zcela správně podle citačních pravidel..