APA (7th ed.) Citation

Kim), 김., Kim), 김., & Jeong), 정. (2019). 갈색거저리 유충 분말을 첨가한 식빵의 품질 특성. Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 48(2), 253-259. https://doi.org/10.3746/jkfn.2019.48.2.253

Chicago Style (17th ed.) Citation

Kim), 김유경(Yookyong, 김인용(Inyong Kim), and 정윤화(Yoonhwa Jeong). "갈색거저리 유충 분말을 첨가한 식빵의 품질 특성." Han'guk Sikp'um Yŏngyang Kwahakhoe Chi 48, no. 2 (2019): 253-259. https://doi.org/10.3746/jkfn.2019.48.2.253.

MLA (9th ed.) Citation

Kim), 김유경(Yookyong, et al. "갈색거저리 유충 분말을 첨가한 식빵의 품질 특성." Han'guk Sikp'um Yŏngyang Kwahakhoe Chi, vol. 48, no. 2, 2019, pp. 253-259, https://doi.org/10.3746/jkfn.2019.48.2.253.