Li, D., Peng, Y., Tao, Y., Liu, D., & Zhang, H. (2021). Quality changes in high pressure processed tan mutton during storage. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 27(6), 517. https://doi.org/10.1177/1082013220970781
Style de citation ChicagoLi, Dongdong, Yaling Peng, Yingmei Tao, Dunhua Liu, et Haihong Zhang. "Quality Changes in High Pressure Processed Tan Mutton During Storage." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 27, no. 6 (2021): 517. https://dx.doi.org/10.1177/1082013220970781.
Style de citation MLALi, Dongdong, et al. "Quality Changes in High Pressure Processed Tan Mutton During Storage." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 27, no. 6, 2021, p. 517.