Quality of Cuttlefish as Affected by Different Thawing Methods

MLA

Ying Lv, and Jing Xie. “Quality of Cuttlefish as Affected by Different Thawing Methods.” International Journal of Food Properties, vol. 25, no. 1, Dec. 2022, pp. 33–52. EBSCOhost, https://doi.org/10.1080/10942912.2021.2019269.

APA

Ying Lv, & Jing Xie. (2022). Quality of Cuttlefish as Affected by Different Thawing Methods. International Journal of Food Properties, 25(1), 33–52. https://doi.org/10.1080/10942912.2021.2019269

Chicago

Ying Lv, and Jing Xie. 2022. “Quality of Cuttlefish as Affected by Different Thawing Methods.” International Journal of Food Properties 25 (1): 33–52. doi:10.1080/10942912.2021.2019269.