JIANG, X., PAN, D., LI, B., CHEN, H., & DIAO, J. Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationJIANG, Xiaojuan, Deyin PAN, Bing LI, Hongsheng CHEN, and Jingjing DIAO. Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationJIANG, Xiaojuan, et al. Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.