Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken

MLA

Xiaoming WANG, et al. “Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken.” Shipin Gongye Ke-Ji, vol. 45, no. 11, June 2024, pp. 93–101. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023080030.

APA

Xiaoming WANG, Jinming SHI, Minyi HAN, Xiaozhi WANG, Lingyun LI, Shuangshuang JIN, & Huafa DONG. (2024). Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken. Shipin Gongye Ke-Ji, 45(11), 93–101. https://doi.org/10.13386/j.issn1002-0306.2023080030

Chicago

Xiaoming WANG, Jinming SHI, Minyi HAN, Xiaozhi WANG, Lingyun LI, Shuangshuang JIN, and Huafa DONG. 2024. “Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken.” Shipin Gongye Ke-Ji 45 (11): 93–101. doi:10.13386/j.issn1002-0306.2023080030.