Kim, S.-Y.; Song, D.-H.; Chung, W.; Choi, H.-S.; Han, S.G.; Kim, H.-W.
Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products. Foods 2024, 13, 3430.
https://doi.org/10.3390/foods13213430
AMA Style
Kim S-Y, Song D-H, Chung W, Choi H-S, Han SG, Kim H-W.
Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products. Foods. 2024; 13(21):3430.
https://doi.org/10.3390/foods13213430
Chicago/Turabian Style
Kim, Si-Young, Dong-Heon Song, Wookyung Chung, Hyun-Shik Choi, Sung Gu Han, and Hyun-Wook Kim.
2024. "Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products" Foods 13, no. 21: 3430.
https://doi.org/10.3390/foods13213430
APA Style
Kim, S.-Y., Song, D.-H., Chung, W., Choi, H.-S., Han, S. G., & Kim, H.-W.
(2024). Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products. Foods, 13(21), 3430.
https://doi.org/10.3390/foods13213430
