Oh, E., Lee, B., & Choi, Y. M. (2019). Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value. Foods.
Čikaški stil citiranjaOh, Eunmi, Boin Lee, i Young Min Choi. "Associations of Heat-Shock Protein Expression With Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle From Hanwoo Steers Categorized By Warner–Bratzler Shear Force Value." Foods 2019.
MLA način citiranjaOh, Eunmi, Boin Lee, i Young Min Choi. "Associations of Heat-Shock Protein Expression With Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle From Hanwoo Steers Categorized By Warner–Bratzler Shear Force Value." Foods 2019.