Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products.
- DOI
- 10.5851/kosfa.2020.e41
- Published
- 2020 Jul
- Container
- Food science of animal resources
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.5851/kosfa.2020.e41,
title = {Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products.},
author = {Choi JH and Bae SM and Jeong JY},
year = {2020},
journal = {Food science of animal resources},
doi = {10.5851/kosfa.2020.e41},
url = {https://doi.org/10.5851/kosfa.2020.e41}
}RIS
TY - JOUR TI - Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products. AU - Choi JH AU - Bae SM AU - Jeong JY PY - 2020 JO - Food science of animal resources DO - 10.5851/kosfa.2020.e41 UR - https://doi.org/10.5851/kosfa.2020.e41 ER -
APA
JH, C., SM, B., & JY, J. (2020). Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products.. Food science of animal resources. https://doi.org/10.5851/kosfa.2020.e41
Source records
- pubmed · retrieved 2026-09-25T18:00:39.946Z