APA

Jwa S., Kim Y., Hoa V. & Hwang I. (2020). A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin. : Asian-Australasian journal of animal sciences.

Chicago

Jwa Seung-Hoon, Kim Yong-An, Hoa Van-Ba and Hwang In-Ho. 2020. A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin. : Asian-Australasian journal of animal sciences.

Harvard

Jwa S., Kim Y., Hoa V. and Hwang I. (2020). A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin. : Asian-Australasian journal of animal sciences.

MLA

Jwa Seung-Hoon, Kim Yong-An, Hoa Van-Ba and Hwang In-Ho. A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin. : Asian-Australasian journal of animal sciences. 2020.