基于仪器测定午餐肉在火锅中烫煮后的感官特征分析.

MLA

张梦燃, et al. “基于仪器测定午餐肉在火锅中烫煮后的感官特征分析. (Chinese).” China Condiment, vol. 49, no. 1, Jan. 2024, pp. 151–57. EBSCOhost, https://doi.org/10.3969/j.issn.1000-9973.2024.01.026.

APA

张梦燃, 戢得蓉, 贾洪峰, 徐向波, & 段丽丽. (2024). 基于仪器测定午餐肉在火锅中烫煮后的感官特征分析. (Chinese). China Condiment, 49(1), 151–157. https://doi.org/10.3969/j.issn.1000-9973.2024.01.026

Chicago

张梦燃, 戢得蓉, 贾洪峰, 徐向波, and 段丽丽. 2024. “基于仪器测定午餐肉在火锅中烫煮后的感官特征分析. (Chinese).” China Condiment 49 (1): 151–57. doi:10.3969/j.issn.1000-9973.2024.01.026.