SHI, Z., TANG, D., YANG, H., LIU, X., WANG, X., LIN, Y., . . . ZHU, M. Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationSHI, Zhenhua, Daobang TANG, Huaigu YANG, Xueming LIU, Xuping WANG, Yaosheng LIN, Jinhao ZOU, Jingrong CHENG, and Mingjun ZHU. Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationSHI, Zhenhua, et al. Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef. The editorial department of Science and Technology of Food Industry.