Effect of Ultra-high-pressure Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon

MLA

Meng SUN, et al. “Effect of Ultra-High-Pressure Sterilization on Flavor and Physicochemical Properties of Low-Salt Sliced Bacon.” Shipin Gongye Ke-Ji, vol. 45, no. 2, Jan. 2024, pp. 101–09. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023040209.

APA

Meng SUN, Peiling RAN, Yechuan HUANG, & Zhanyang LI. (2024). Effect of Ultra-high-pressure Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon. Shipin Gongye Ke-Ji, 45(2), 101–109. https://doi.org/10.13386/j.issn1002-0306.2023040209

Chicago

Meng SUN, Peiling RAN, Yechuan HUANG, and Zhanyang LI. 2024. “Effect of Ultra-High-Pressure Sterilization on Flavor and Physicochemical Properties of Low-Salt Sliced Bacon.” Shipin Gongye Ke-Ji 45 (2): 101–9. doi:10.13386/j.issn1002-0306.2023040209.