Development of 'Yezo Venison Sausage' with improved texture and bloody taste quality

MLA

Yozo Nakazawa, et al. “Development of ‘Yezo Venison Sausage’ with Improved Texture and Bloody Taste Quality.” Nippon Shokuhin Kagaku Kogaku Kaishi, vol. 70, Jan. 2023, pp. 25–31. EBSCOhost, https://doi.org/10.3136/nskkk.nskkk-d-22-00036.

APA

Yozo Nakazawa, Tatsuya Morino, Shin-ichiro Miyashita, Kazuhiro Minami, & Yoshimasa Sagane. (2023). Development of “Yezo Venison Sausage” with improved texture and bloody taste quality. Nippon Shokuhin Kagaku Kogaku Kaishi, 70, 25–31. https://doi.org/10.3136/nskkk.nskkk-d-22-00036

Chicago

Yozo Nakazawa, Tatsuya Morino, Shin-ichiro Miyashita, Kazuhiro Minami, and Yoshimasa Sagane. 2023. “Development of ‘Yezo Venison Sausage’ with Improved Texture and Bloody Taste Quality.” Nippon Shokuhin Kagaku Kogaku Kaishi 70 (January): 25–31. doi:10.3136/nskkk.nskkk-d-22-00036.