Song, D., Ham, Y., Noh, S., Chin, K. B., & Kim, H. (2020). Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths. Foods.

Song, Dong-Heon, Youn-Kyung Ham, Sin-Woo Noh, Koo Bok Chin, et Hyun-Wook Kim. "Evaluation of NaCl and KCl Salting Effects On Technological Properties of Pre- and Post-Rigor Chicken Breasts At Various Ionic Strengths." Foods 2020.

Song, Dong-Heon, et al. "Evaluation of NaCl and KCl Salting Effects On Technological Properties of Pre- and Post-Rigor Chicken Breasts At Various Ionic Strengths." Foods 2020.