The Microbiological, Physicochemical, and Sensory Characteristics of Korean Pork Jerky Prepared with Kochujang

MLA

Doo-Jeong Han, et al. “The Microbiological, Physicochemical, and Sensory Characteristics of Korean Pork Jerky Prepared with Kochujang.” Korean Journal for Food Science of Animal Resources, vol. 27, Sept. 2007, pp. 377–81. EBSCOhost, https://doi.org/10.5851/kosfa.2007.27.3.377.

APA

Doo-Jeong Han, Cheon-Jei Kim, Kyoung-Ah Lee, Hyun-Dong Paik, & Hyoun-Wook Kim. (2007). The Microbiological, Physicochemical, and Sensory Characteristics of Korean Pork Jerky Prepared with Kochujang. Korean Journal for Food Science of Animal Resources, 27, 377–381. https://doi.org/10.5851/kosfa.2007.27.3.377

Chicago

Doo-Jeong Han, Cheon-Jei Kim, Kyoung-Ah Lee, Hyun-Dong Paik, and Hyoun-Wook Kim. 2007. “The Microbiological, Physicochemical, and Sensory Characteristics of Korean Pork Jerky Prepared with Kochujang.” Korean Journal for Food Science of Animal Resources 27 (September): 377–81. doi:10.5851/kosfa.2007.27.3.377.