Jeong, S.-H.; Jung, Y.-M.; Kim, S.; Kim, J.-H.; Yeo, H.; Lee, D.-U.
Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. Foods 2023, 12, 430.
https://doi.org/10.3390/foods12030430
AMA Style
Jeong S-H, Jung Y-M, Kim S, Kim J-H, Yeo H, Lee D-U.
Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. Foods. 2023; 12(3):430.
https://doi.org/10.3390/foods12030430
Chicago/Turabian Style
Jeong, Se-Ho, Young-Min Jung, Siyeon Kim, Jong-Hun Kim, Hyunho Yeo, and Dong-Un Lee.
2023. "Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties" Foods 12, no. 3: 430.
https://doi.org/10.3390/foods12030430
APA Style
Jeong, S.-H., Jung, Y.-M., Kim, S., Kim, J.-H., Yeo, H., & Lee, D.-U.
(2023). Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. Foods, 12(3), 430.
https://doi.org/10.3390/foods12030430
