Cita APA

Lee, C. H., & Chin, K. B. (2019). Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan. Asian-Australas J Anim Sci.

Chicago Style Citation

Lee, Chang Hoon, i Koo Bok Chin. "Evaluation of Physicochemical and Textural Properties of Myofibrillar Protein Gels and Low-fat Model Sausage Containing Various Levels of Curdlan." Asian-Australas J Anim Sci 2019.

Cita MLA

Lee, Chang Hoon, i Koo Bok Chin. "Evaluation of Physicochemical and Textural Properties of Myofibrillar Protein Gels and Low-fat Model Sausage Containing Various Levels of Curdlan." Asian-Australas J Anim Sci 2019.