王蕾, 王金厢, 李学鹏, 励建荣, 杨青, 位正鹏, & 季广仁. (2023). 响应面法优化微波膨化鱼糜制品料坯配方的研究. 食品工业科技, 44(3), 192-202. https://doi.org/10.13386/j.issn1002-0306.2022050267
Chicago Style (17th ed.) Citation王蕾, 王金厢, 李学鹏, 励建荣, 杨青, 位正鹏, and 季广仁. "响应面法优化微波膨化鱼糜制品料坯配方的研究." 食品工业科技 44, no. 3 (2023): 192-202. https://doi.org/10.13386/j.issn1002-0306.2022050267.
MLA (9th ed.) Citation王蕾, et al. "响应面法优化微波膨化鱼糜制品料坯配方的研究." 食品工业科技, vol. 44, no. 3, 2023, pp. 192-202, https://doi.org/10.13386/j.issn1002-0306.2022050267.
Warning: These citations may not always be 100% accurate.