APA (7th ed.) Citation

Chen, X., Mi, R., Qi, B., Xiong, S., Li, J., Qu, C., . . . Wang, S. Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages. Tsinghua University Press.

Chicago Style (17th ed.) Citation

Chen, Xi, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, and Shouwei Wang. Effect of Proteolytic Starter Culture Isolated from Chinese Dong Fermented Pork (Nanx Wudl) on Microbiological, Biochemical and Organoleptic Attributes in Dry Fermented Sausages. Tsinghua University Press.

MLA (9th ed.) Citation

Chen, Xi, et al. Effect of Proteolytic Starter Culture Isolated from Chinese Dong Fermented Pork (Nanx Wudl) on Microbiological, Biochemical and Organoleptic Attributes in Dry Fermented Sausages. Tsinghua University Press.