朱紫玉, 陈洪生, & 俞龙浩. (2021). 添加东北酸菜对乳化香肠品质特性的影响. 食品工业科技, 42(22), 72-78. https://doi.org/10.13386/j.issn1002-0306.2021020206
Chicago Style (17th ed.) Citation朱紫玉, 陈洪生, and 俞龙浩. "添加东北酸菜对乳化香肠品质特性的影响." 食品工业科技 42, no. 22 (2021): 72-78. https://doi.org/10.13386/j.issn1002-0306.2021020206.
MLA (9th ed.) Citation朱紫玉, et al. "添加东北酸菜对乳化香肠品质特性的影响." 食品工业科技, vol. 42, no. 22, 2021, pp. 72-78, https://doi.org/10.13386/j.issn1002-0306.2021020206.
Warning: These citations may not always be 100% accurate.