Quality characteristics of duck jerky: combined effects of collagen and konjac

MLA

Tae-Kyung Kim, et al. “Quality Characteristics of Duck Jerky: Combined Effects of Collagen and Konjac.” Poultry Science, vol. 99, no. 1, Jan. 2020, pp. 629–36. EBSCOhost, https://doi.org/10.3382/ps/pez561.

APA

Tae-Kyung Kim, Hyun-Wook Kim, Yun-Yeol Lee, Hae Won Jang, Young-Boong Kim, & Yun-Sang Choi. (2020). Quality characteristics of duck jerky: combined effects of collagen and konjac. Poultry Science, 99(1), 629–636. https://doi.org/10.3382/ps/pez561

Chicago

Tae-Kyung Kim, Hyun-Wook Kim, Yun-Yeol Lee, Hae Won Jang, Young-Boong Kim, and Yun-Sang Choi. 2020. “Quality Characteristics of Duck Jerky: Combined Effects of Collagen and Konjac.” Poultry Science 99 (1): 629–36. doi:10.3382/ps/pez561.