APA (7th ed.) Citation

Lee, B., Kim, J. Y., & Choi, Y. M. (2025). Sous-vide treatment strategies for enhancing quality traits in various meat products: Physicochemical, organoleptic, and microbiological perspectives. Elsevier.

Chicago Style (17th ed.) Citation

Lee, Boin, Jae Yeong Kim, and Young Min Choi. Sous-vide Treatment Strategies for Enhancing Quality Traits in Various Meat Products: Physicochemical, Organoleptic, and Microbiological Perspectives. Elsevier, 2025.

MLA (9th ed.) Citation

Lee, Boin, et al. Sous-vide Treatment Strategies for Enhancing Quality Traits in Various Meat Products: Physicochemical, Organoleptic, and Microbiological Perspectives. Elsevier, 2025.