Zhao, Z., Wang, S., Li, D., & Zhou, Y. Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins. Tsinghua University Press.
Chicago Style (17th ed.) CitationZhao, Zirui, Shujie Wang, Dayu Li, and Yajun Zhou. Effect of Xanthan Gum on the Quality of Low Sodium Salted Beef and Property of Myofibril Proteins. Tsinghua University Press.
MLA (9th ed.) CitationZhao, Zirui, et al. Effect of Xanthan Gum on the Quality of Low Sodium Salted Beef and Property of Myofibril Proteins. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.