Parvin, R.; Zahid, M.A.; Seo, J.-K.; Park, J.; Ko, J.; Yang, H.-S.
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs. Antioxidants 2020, 9, 670.
https://doi.org/10.3390/antiox9080670
AMA Style
Parvin R, Zahid MA, Seo J-K, Park J, Ko J, Yang H-S.
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs. Antioxidants. 2020; 9(8):670.
https://doi.org/10.3390/antiox9080670
Chicago/Turabian Style
Parvin, Rashida, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, and Han-Sul Yang.
2020. "Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs" Antioxidants 9, no. 8: 670.
https://doi.org/10.3390/antiox9080670
APA Style
Parvin, R., Zahid, M. A., Seo, J.-K., Park, J., Ko, J., & Yang, H.-S.
(2020). Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs. Antioxidants, 9(8), 670.
https://doi.org/10.3390/antiox9080670
