Article Versions Notes

Shin D-M, Kim Y-J, Yune J-H, Kim D-H, Kwon H-C, Sohn H, Han S-G, Han J-H, Lim S-J, Han S-G. Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage. Foods. 2022; 11(2):245. https://doi.org/10.3390/foods11020245

Shin, Dong-Min, Yea-Ji Kim, Jong-Hyeok Yune, Do-Hyun Kim, Hyuk-Cheol Kwon, Hyejin Sohn, Seo-Gu Han, Jong-Hyeon Han, Su-Jin Lim, and Sung-Gu Han. 2022. "Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage" Foods 11, no. 2: 245. https://doi.org/10.3390/foods11020245

Shin, D.-M., Kim, Y.-J., Yune, J.-H., Kim, D.-H., Kwon, H.-C., Sohn, H., Han, S.-G., Han, J.-H., Lim, S.-J., & Han, S.-G. (2022). Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage. Foods, 11(2), 245. https://doi.org/10.3390/foods11020245