Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat

MLA

S. Y. Choi, et al. “Comparison of Textural Properties of Crab-Flavored Sausage with Different Proportions of Chicken Meat.” Korean Journal for Food Science of Animal Resources, vol. 28, Oct. 2008, pp. 395–400. EBSCOhost, https://doi.org/10.5851/kosfa.2008.28.4.395.

APA

S. Y. Choi, Seong-Chan Park, Il-Suk Kim, Young-Wook Nam, Sang-Keun Jin, Han-Sul Yang, & Young-Joon Choi. (2008). Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat. Korean Journal for Food Science of Animal Resources, 28, 395–400. https://doi.org/10.5851/kosfa.2008.28.4.395

Chicago

S. Y. Choi, Seong-Chan Park, Il-Suk Kim, Young-Wook Nam, Sang-Keun Jin, Han-Sul Yang, and Young-Joon Choi. 2008. “Comparison of Textural Properties of Crab-Flavored Sausage with Different Proportions of Chicken Meat.” Korean Journal for Food Science of Animal Resources 28 (October): 395–400. doi:10.5851/kosfa.2008.28.4.395.