司马胜雪, 郝贝贝, 武泽文, 张佳惠, & 夏广军. (2024). 超声时间对延边黄牛肉品质的影响. 食品与机械, 40(7), 169-174. https://doi.org/10.13652/j.spjx.1003.5788.2023.80865
Chicago Style (17th ed.) Citation司马胜雪, 郝贝贝, 武泽文, 张佳惠, and 夏广军. "超声时间对延边黄牛肉品质的影响." 食品与机械 40, no. 7 (2024): 169-174. https://doi.org/10.13652/j.spjx.1003.5788.2023.80865.
MLA (9th ed.) Citation司马胜雪, et al. "超声时间对延边黄牛肉品质的影响." 食品与机械, vol. 40, no. 7, 2024, pp. 169-174, https://doi.org/10.13652/j.spjx.1003.5788.2023.80865.
Warning: These citations may not always be 100% accurate.