Cita APA

Choe, J., & Kim, H. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.

Citación estilo Chicago

Choe, Juhui,, y Hack-Youn Kim. Quality Characteristics of Reduced Fat Emulsion-type Chicken Sausages Using Chicken Skin and Wheat Fiber Mixture As Fat Replacer.

Cita MLA

Choe, Juhui,, y Hack-Youn Kim. Quality Characteristics of Reduced Fat Emulsion-type Chicken Sausages Using Chicken Skin and Wheat Fiber Mixture As Fat Replacer.