Kang, S.-I.; Kim, J.-S.; Park, S.-Y.; Lee, S.-M.; Jang, M.-S.; Oh, J.-Y.; Choi, J.-S.
Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms. Foods 2023, 12, 3343.
https://doi.org/10.3390/foods12183343
AMA Style
Kang S-I, Kim J-S, Park S-Y, Lee S-M, Jang M-S, Oh J-Y, Choi J-S.
Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms. Foods. 2023; 12(18):3343.
https://doi.org/10.3390/foods12183343
Chicago/Turabian Style
Kang, Sang-In, Jin-Soo Kim, Sun-Young Park, Seok-Min Lee, Mi-Soon Jang, Jae-Young Oh, and Jae-Suk Choi.
2023. "Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms" Foods 12, no. 18: 3343.
https://doi.org/10.3390/foods12183343
APA Style
Kang, S.-I., Kim, J.-S., Park, S.-Y., Lee, S.-M., Jang, M.-S., Oh, J.-Y., & Choi, J.-S.
(2023). Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms. Foods, 12(18), 3343.
https://doi.org/10.3390/foods12183343