吴婧娇, 田欢, 黄峰, 韩东, 景晓亮, 贾伟, & 张春晖. (2023). 老汤卤制与定量卤制酱牛肉的品质差异. 食品工业科技, 44(22), 43-51. https://doi.org/10.13386/j.issn1002-0306.2023010178
Chicago Style (17th ed.) Citation吴婧娇, 田欢, 黄峰, 韩东, 景晓亮, 贾伟, and 张春晖. "老汤卤制与定量卤制酱牛肉的品质差异." 食品工业科技 44, no. 22 (2023): 43-51. https://doi.org/10.13386/j.issn1002-0306.2023010178.
MLA (9th ed.) Citation吴婧娇, et al. "老汤卤制与定量卤制酱牛肉的品质差异." 食品工业科技, vol. 44, no. 22, 2023, pp. 43-51, https://doi.org/10.13386/j.issn1002-0306.2023010178.
Warning: These citations may not always be 100% accurate.