庾坤, 赵良忠, 尹世鲜, 刘斌斌, & 舒敏. (2022). 卤制工艺对湘味卤牛肉品质和风味的影响. 食品与机械, 38(3), 217-226. https://doi.org/10.13652/j.spjx.1003.5788.2022.90073
Chicago Style (17th ed.) Citation庾坤, 赵良忠, 尹世鲜, 刘斌斌, and 舒敏. "卤制工艺对湘味卤牛肉品质和风味的影响." 食品与机械 38, no. 3 (2022): 217-226. https://doi.org/10.13652/j.spjx.1003.5788.2022.90073.
MLA (9th ed.) Citation庾坤, et al. "卤制工艺对湘味卤牛肉品质和风味的影响." 食品与机械, vol. 38, no. 3, 2022, pp. 217-226, https://doi.org/10.13652/j.spjx.1003.5788.2022.90073.
Warning: These citations may not always be 100% accurate.