FU, H., WEN, H., FU, W., JIN, J., LI, Q., & WANG, Q. Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationFU, Huihui, Hongmei WEN, Wei FU, Jiaxin JIN, Qingqing LI, and Qingling WANG. Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef During Processing. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationFU, Huihui, et al. Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef During Processing. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.