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Jo YJ, Jang MY, Jung YK, et al. Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality. Korean J Food Sci Anim Resour. 2014;34(6):777-83doi: 10.5851/kosfa.2014.34.6.777.
Jo, Y. J., Jang, M. Y., Jung, Y. K., Kim, J. H., Sim, J. B., Chun, J. Y., Yoo, S. M., Han, G. J., & Min, S. G. (2014). Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality. Korean journal for food science of animal resources, 34(6), 777-83. https://doi.org/10.5851/kosfa.2014.34.6.777
Jo, Yeon-Ji, et al. "Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality." Korean journal for food science of animal resources vol. 34,6 (2014): 777-83. doi: https://doi.org/10.5851/kosfa.2014.34.6.777
Jo YJ, Jang MY, Jung YK, Kim JH, Sim JB, Chun JY, Yoo SM, Han GJ, Min SG. Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality. Korean J Food Sci Anim Resour. 2014;34(6):777-83. doi: 10.5851/kosfa.2014.34.6.777. Epub 2014 Dec 31. PMID: 26761674; PMCID: PMC4662192.
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