Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System

MLA

Hack-Youn Kim, and Sol-Hee Lee. “Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System.” Food Science of Animal Resources, vol. 40, no. 6, Nov. 2020, pp. 980–89. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....35194eda852493c886bf1bfb68663cd8&authtype=sso&custid=ns315887.

APA

Hack-Youn Kim, & Sol-Hee Lee. (2020). Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System. Food Science of Animal Resources, 40(6), 980–989.

Chicago

Hack-Youn Kim, and Sol-Hee Lee. 2020. “Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System.” Food Science of Animal Resources 40 (6): 980–89. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....35194eda852493c886bf1bfb68663cd8&authtype=sso&custid=ns315887.