PubAg

Main content area

MLA

Yang, Han Sul, et al. "Addition of Garlic Or Onion Before Irradiation On Lipid Oxidation, Volatiles and Sensory Characteristics of Cooked Ground Beef." Meat science, v. 88,.2 pp. 286-291. doi: 10.1016/j.meatsci.2011.01.002

APA

Yang, H. Sul, Lee, E. Joo, Moon, S. Hee, Paik, H. Dong, & Ahn, D. U. (2011). Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef. Meat science, 88, 286-291. doi: 10.1016/j.meatsci.2011.01.002

Chicago

Yang, Han Sul, Eun Joo Lee, Sun Hee Moon, Hyun Dong Paik, and Dong U Ahn. "Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef" Meat science 88, no. 2 (2011): 286-291. doi: 10.1016/j.meatsci.2011.01.002