E-mail a Link to a Someone Who you'd like to recommend.

E-mail a link to the following content:

Cho SY, Kwon H, Park Y, Joo B, Cho M, Gu BJ, Ryu GH. Comparison of the Quality Characteristics of Plant-Based Burger Patties Prepared Using Low- and High-Moisture Meat Analogs. Journal of the Korean Society of Food Science and Nutrition 2023;52:1153-1159. https://doi.org/10.3746/jkfn.2023.52.11.1153

Your Name :
E-mail Address From :
E-Mail To :
Subject :
Note(message) :	I thought you would find this article useful. (https://www.e-jkfn.org)
Confirmation code :