Kim, H., & Chin, K. B. (2025, November). Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage. Animal Bioscience.
Chicago Style (17th ed.) CitationKim, Haeun, and Koo Bok Chin. "Evaluation of the Effects of Sea Tangle Water Extract and Various Packaging Methods on the Product Quality of Pre- and Post-rigor Cured Pork Loin During Storage." Animal Bioscience Nov. 2025.
MLA (9th ed.) CitationKim, Haeun, and Koo Bok Chin. "Evaluation of the Effects of Sea Tangle Water Extract and Various Packaging Methods on the Product Quality of Pre- and Post-rigor Cured Pork Loin During Storage." Animal Bioscience, Nov. 2025.
Warning: These citations may not always be 100% accurate.