姜珊珊, 刁志杰, 蒋慧丽, 水珊珊, 张宾, & 林慧敏. (2024). 低温真空慢煮加工对半壳扇贝肌肉品质特性的影响. 食品工业科技, 45(4), 70-77. https://doi.org/10.13386/j.issn1002-0306.2023040148
Chicago Style (17th ed.) Citation姜珊珊, 刁志杰, 蒋慧丽, 水珊珊, 张宾, and 林慧敏. "低温真空慢煮加工对半壳扇贝肌肉品质特性的影响." 食品工业科技 45, no. 4 (2024): 70-77. https://doi.org/10.13386/j.issn1002-0306.2023040148.
MLA (9th ed.) Citation姜珊珊, et al. "低温真空慢煮加工对半壳扇贝肌肉品质特性的影响." 食品工业科技, vol. 45, no. 4, 2024, pp. 70-77, https://doi.org/10.13386/j.issn1002-0306.2023040148.
Warning: These citations may not always be 100% accurate.