添加蛋白质对外裹糊鱼块深度油炸过程油脂渗透的影响.

MLA

崔璐璐, et al. “添加蛋白质对外裹糊鱼块深度油炸过程油脂渗透的影响. (Chinese).” Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, vol. 22, no. 4, Apr. 2022, pp. 151–62. EBSCOhost, https://doi.org/10.16429/j.1009-7848.2022.04.015.

APA

崔璐璐, 陈季旺, 王玉环, 廖 鄂, 王 琦, & 夏文水. (2022). 添加蛋白质对外裹糊鱼块深度油炸过程油脂渗透的影响. (Chinese). Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 22(4), 151–162. https://doi.org/10.16429/j.1009-7848.2022.04.015

Chicago

崔璐璐, 陈季旺, 王玉环, 廖 鄂, 王 琦, and 夏文水. 2022. “添加蛋白质对外裹糊鱼块深度油炸过程油脂渗透的影响. (Chinese).” Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao 22 (4): 151–62. doi:10.16429/j.1009-7848.2022.04.015.