Oh, H., Kim, S., Lee, S., Ha, J., Lee, J., Choi, Y., . . . Yoon, Y. (2018). Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface. Korean J Food Sci Anim Resour.
シカゴスタイル引用形Oh, Hyemin, et al. "Development of Hydrogels to Improve the Safety Of Yukhoe (Korean Beef Tartare) By Reducing Psychrotrophic Listeria Monocytogenes Cell Counts On Raw Beef Surface." Korean J Food Sci Anim Resour 2018.
MLA引用形式Oh, Hyemin, et al. "Development of Hydrogels to Improve the Safety Of Yukhoe (Korean Beef Tartare) By Reducing Psychrotrophic Listeria Monocytogenes Cell Counts On Raw Beef Surface." Korean J Food Sci Anim Resour 2018.
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