刘欣, 曹荣安, 陈洪生, & 刁静静. (2023). 不同淀粉对低脂羊肉酥肉品质的影响. 食品工业科技, 44(19), 32-38. https://doi.org/10.13386/j.issn1002-0306.2022110142
Chicago Style (17th ed.) Citation刘欣, 曹荣安, 陈洪生, and 刁静静. "不同淀粉对低脂羊肉酥肉品质的影响." 食品工业科技 44, no. 19 (2023): 32-38. https://doi.org/10.13386/j.issn1002-0306.2022110142.
MLA (9th ed.) Citation刘欣, et al. "不同淀粉对低脂羊肉酥肉品质的影响." 食品工业科技, vol. 44, no. 19, 2023, pp. 32-38, https://doi.org/10.13386/j.issn1002-0306.2022110142.
Warning: These citations may not always be 100% accurate.