食盐添加量对预制鲈鱼冷藏保鲜及热加工特性的影响.

MLA

邵 颖, et al. “食盐添加量对预制鲈鱼冷藏保鲜及热加工特性的影响. (Chinese).” Transactions of the Chinese Society of Agricultural Engineering, vol. 32, no. 12, June 2016, pp. 280–86. EBSCOhost, https://doi.org/10.11975/j.issn.1002-6819.2016.12.040.

APA

邵 颖, 王小红, 吴文锦, 李 新, 熊光权, 乔 宇, 王 俊, 廖 李, & 汪 兰. (2016). 食盐添加量对预制鲈鱼冷藏保鲜及热加工特性的影响. (Chinese). Transactions of the Chinese Society of Agricultural Engineering, 32(12), 280–286. https://doi.org/10.11975/j.issn.1002-6819.2016.12.040

Chicago

邵 颖, 王小红, 吴文锦, 李 新, 熊光权, 乔 宇, 王 俊, 廖 李, and 汪 兰. 2016. “食盐添加量对预制鲈鱼冷藏保鲜及热加工特性的影响. (Chinese).” Transactions of the Chinese Society of Agricultural Engineering 32 (12): 280–86. doi:10.11975/j.issn.1002-6819.2016.12.040.