Jin, S. K., Hur, S. J., & Yim, D. G. (2019). Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages. Food Sci Anim Resour.
Citación estilo ChicagoJin, Sang Keun, Sun Jin Hur, and Dong Gyun Yim. "Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan On Quality Properties of Pork Sausages." Food Sci Anim Resour 2019.
Cita MLAJin, Sang Keun, Sun Jin Hur, and Dong Gyun Yim. "Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan On Quality Properties of Pork Sausages." Food Sci Anim Resour 2019.
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