박복희, 고경미, 전은례, Park, B., Ko, G., & Jeon, E. (2015). 노루궁뎅이버섯(Hericium erinaceum) 분말을 첨가한 죽의 품질 특성. Journal of the Korean Society of Food Culture, 30(2), 227-232. https://doi.org/10.7318/KJFC/2015.30.2.227
Chicago Style (17th ed.) Citation박복희, 고경미, 전은례, Bock-Hee Park, Gyong-Mi Ko, and Eun-Raye Jeon. "노루궁뎅이버섯(Hericium Erinaceum) 분말을 첨가한 죽의 품질 특성." Journal of the Korean Society of Food Culture 30, no. 2 (2015): 227-232. https://doi.org/10.7318/KJFC/2015.30.2.227.
MLA (9th ed.) Citation박복희, et al. "노루궁뎅이버섯(Hericium Erinaceum) 분말을 첨가한 죽의 품질 특성." Journal of the Korean Society of Food Culture, vol. 30, no. 2, 2015, pp. 227-232, https://doi.org/10.7318/KJFC/2015.30.2.227.
Warning: These citations may not always be 100% accurate.