吴盈茹, 廖月琴, 杜琪, 周婷, 水珊珊, & 张宾. (2023). 盐浓度对冷藏即食中华管鞭虾肌肉品质的影响. 食品工业科技, 44(2), 90-97. https://doi.org/10.13386/j.issn1002-0306.2022030221
Chicago Style (17th ed.) Citation吴盈茹, 廖月琴, 杜琪, 周婷, 水珊珊, and 张宾. "盐浓度对冷藏即食中华管鞭虾肌肉品质的影响." 食品工业科技 44, no. 2 (2023): 90-97. https://doi.org/10.13386/j.issn1002-0306.2022030221.
MLA (9th ed.) Citation吴盈茹, et al. "盐浓度对冷藏即食中华管鞭虾肌肉品质的影响." 食品工业科技, vol. 44, no. 2, 2023, pp. 90-97, https://doi.org/10.13386/j.issn1002-0306.2022030221.
Warning: These citations may not always be 100% accurate.