低温慢烫对淘汰蛋鸡去羽效果及 胸肉过熟的影响.

MLA

史家浩, et al. “低温慢烫对淘汰蛋鸡去羽效果及 胸肉过熟的影响. (Chinese).” Science & Technology of Food Industry, vol. 45, no. 17, Sept. 2024, pp. 40–47. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2022090044.

APA

史家浩, 徐幸莲, 朱　纯, 刘岳龙, 李建超, 黄祖芬, 徐梦泽, 刘　磊, & 王　鹏. (2024). 低温慢烫对淘汰蛋鸡去羽效果及 胸肉过熟的影响. (Chinese). Science & Technology of Food Industry, 45(17), 40–47. https://doi.org/10.13386/j.issn1002-0306.2022090044

Chicago

史家浩, 徐幸莲, 朱　纯, 刘岳龙, 李建超, 黄祖芬, 徐梦泽, 刘　磊, and 王　鹏. 2024. “低温慢烫对淘汰蛋鸡去羽效果及 胸肉过熟的影响. (Chinese).” Science & Technology of Food Industry 45 (17): 40–47. doi:10.13386/j.issn1002-0306.2022090044.