Effects of Carcass Processing Method and Curing Condition on Quality Characteristics of Ground Chicken Breasts

MLA

Cheon-Jei Kim, et al. “Effects of Carcass Processing Method and Curing Condition on Quality Characteristics of Ground Chicken Breasts.” Korean Journal for Food Science of Animal Resources, vol. 29, June 2009, pp. 356–63. EBSCOhost, https://doi.org/10.5851/kosfa.2009.29.3.356.

APA

Cheon-Jei Kim, Eui-Soo Lee, Ji-Hun Choi, Yun-Sang Choi, Il Suk Kim, & Jong-Youn Jeong. (2009). Effects of Carcass Processing Method and Curing Condition on Quality Characteristics of Ground Chicken Breasts. Korean Journal for Food Science of Animal Resources, 29, 356–363. https://doi.org/10.5851/kosfa.2009.29.3.356

Chicago

Cheon-Jei Kim, Eui-Soo Lee, Ji-Hun Choi, Yun-Sang Choi, Il Suk Kim, and Jong-Youn Jeong. 2009. “Effects of Carcass Processing Method and Curing Condition on Quality Characteristics of Ground Chicken Breasts.” Korean Journal for Food Science of Animal Resources 29 (June): 356–63. doi:10.5851/kosfa.2009.29.3.356.