APA (7th ed.) Citation

SK, J., CY, L., JS, C., JH, K., SS, M., & SY, L. (2025). Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter. Food science of animal resources, 45(5), 1403. https://doi.org/10.5851/kosfa.2024.e108

Chicago Style (17th ed.) Citation

SK, Jin, Lee CY, Choi JS, Kim JH, Moon SS, and Lee SY. "Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter." Food Science of Animal Resources 45, no. 5 (2025): 1403. https://doi.org/10.5851/kosfa.2024.e108.

MLA (9th ed.) Citation

SK, Jin, et al. "Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter." Food Science of Animal Resources, vol. 45, no. 5, 2025, p. 1403, https://doi.org/10.5851/kosfa.2024.e108.