APA (7th ed.) Citation

Shin, D., Yune, J. H., Kim, D., & Han, S. G. (2023). Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat. Asian-Australasian Association of Animal Production Societies.

Chicago Style (17th ed.) Citation

Shin, Dong-Min, Jong Hyeok Yune, Dong-Hyun Kim, and Sung Gu Han. Effect of Sous-vide Cooking Conditions on the Physicochemical, Microbiological and Microstructural Properties of Duck Breast Meat. Asian-Australasian Association of Animal Production Societies, 2023.

MLA (9th ed.) Citation

Shin, Dong-Min, et al. Effect of Sous-vide Cooking Conditions on the Physicochemical, Microbiological and Microstructural Properties of Duck Breast Meat. Asian-Australasian Association of Animal Production Societies, 2023.