APA Citation

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

Chicago Style Citation

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

MLA Citation

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

Warning: These citations may not always be 100% accurate.