邱浩冉, 郑钰倩, 陈祥庆, & 焦阳. (2024). 不同腌渍条件下金枪鱼肉的热物性及解冻速率研究. 中国农业科技导报, 26(1), 154-162. https://doi.org/10.13304/j.nykjdb.2022.0630
Chicago Style (17th ed.) Citation邱浩冉, 郑钰倩, 陈祥庆, and 焦阳. "不同腌渍条件下金枪鱼肉的热物性及解冻速率研究." 中国农业科技导报 26, no. 1 (2024): 154-162. https://doi.org/10.13304/j.nykjdb.2022.0630.
MLA (9th ed.) Citation邱浩冉, et al. "不同腌渍条件下金枪鱼肉的热物性及解冻速率研究." 中国农业科技导报, vol. 26, no. 1, 2024, pp. 154-162, https://doi.org/10.13304/j.nykjdb.2022.0630.
Warning: These citations may not always be 100% accurate.