Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage.

MLA

Jin, Sang-Keun, and Seung Yun Lee. “Influence of Combination Treatment with Natural Colorant and Additives on the Physicochemical Properties of Emulsified Pork Sausages during Storage.” Journal of Food Science and Technology, vol. 61, no. 12, Dec. 2024, pp. 2310–17. EBSCOhost, https://doi.org/10.1007/s13197-024-05996-0.

APA

Jin, S.-K., & Lee, S. Y. (2024). Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage. Journal of Food Science and Technology, 61(12), 2310–2317. https://doi.org/10.1007/s13197-024-05996-0

Chicago

Jin, Sang-Keun, and Seung Yun Lee. 2024. “Influence of Combination Treatment with Natural Colorant and Additives on the Physicochemical Properties of Emulsified Pork Sausages during Storage.” Journal of Food Science and Technology 61 (12): 2310–17. doi:10.1007/s13197-024-05996-0.