HUANG, C., WANG, Z., WANG, L., ZHANG, X., ZOU, Y., WANG, D., . . . LUO, Z. (2023). Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages. Shipin gongye ke-ji, 44(21), 91-96. https://doi.org/10.13386/j.issn1002-0306.2023010002
Chicago-referens (17:e uppl.)HUANG, Chunyang, Zhe WANG, Lingjuan WANG, Xinxiao ZHANG, Ye ZOU, Daoying WANG, Weimin XU, och Zhang LUO. "Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages." Shipin Gongye Ke-ji 44, no. 21 (2023): 91-96. https://doi.org/10.13386/j.issn1002-0306.2023010002.
MLA-referens (9:e uppl.)HUANG, Chunyang, et al. "Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages." Shipin Gongye Ke-ji, vol. 44, no. 21, 2023, pp. 91-96, https://doi.org/10.13386/j.issn1002-0306.2023010002.
