APA (7th ed.) Citation

Lee, S. Y., Lee, D. Y., Kim, O. Y., & Hur, S. J. (2019). Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities. Food science and biotechnology, 28(3), 787-794. https://doi.org/10.1007/s10068-018-0510-2

Chicago Style (17th ed.) Citation

Lee, Seung Yun, Da Young Lee, On You Kim, and Sun Jin Hur. "Analysis for Change in Microbial Contents in Five Mixed Kimchi Starter Culture and Commercial Lactic Acid Bacterial-fermented Sausages and Biological Hazard in Manufacturing Facilities." Food Science and Biotechnology 28, no. 3 (2019): 787-794. https://doi.org/10.1007/s10068-018-0510-2.

MLA (9th ed.) Citation

Lee, Seung Yun, et al. "Analysis for Change in Microbial Contents in Five Mixed Kimchi Starter Culture and Commercial Lactic Acid Bacterial-fermented Sausages and Biological Hazard in Manufacturing Facilities." Food Science and Biotechnology, vol. 28, no. 3, 2019, pp. 787-794, https://doi.org/10.1007/s10068-018-0510-2.