Jeong, H.; Kim, H.; Lee, J.; Jo, Y.-J.; Choi, M.-J.; Ko, E.-Y.
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage. Foods 2022, 11, 3977.
https://doi.org/10.3390/foods11243977
AMA Style
Jeong H, Kim H, Lee J, Jo Y-J, Choi M-J, Ko E-Y.
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage. Foods. 2022; 11(24):3977.
https://doi.org/10.3390/foods11243977
Chicago/Turabian Style
Jeong, Hyeseung, Haesanna Kim, Jiseon Lee, Yeon-Ji Jo, Mi-Jung Choi, and Eun-Young Ko.
2022. "Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage" Foods 11, no. 24: 3977.
https://doi.org/10.3390/foods11243977
APA Style
Jeong, H., Kim, H., Lee, J., Jo, Y. -J., Choi, M. -J., & Ko, E. -Y.
(2022). Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage. Foods, 11(24), 3977.
https://doi.org/10.3390/foods11243977