Song, D.-H.; Ham, Y.-K.; Noh, S.-W.; Chin, K.B.; Kim, H.-W.
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths. Foods 2020, 9, 721.
https://doi.org/10.3390/foods9060721
AMA Style
Song D-H, Ham Y-K, Noh S-W, Chin KB, Kim H-W.
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths. Foods. 2020; 9(6):721.
https://doi.org/10.3390/foods9060721
Chicago/Turabian Style
Song, Dong-Heon, Youn-Kyung Ham, Sin-Woo Noh, Koo Bok Chin, and Hyun-Wook Kim.
2020. "Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths" Foods 9, no. 6: 721.
https://doi.org/10.3390/foods9060721
APA Style
Song, D.-H., Ham, Y.-K., Noh, S.-W., Chin, K. B., & Kim, H.-W.
(2020). Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths. Foods, 9(6), 721.
https://doi.org/10.3390/foods9060721