APA-referens (7:e uppl.)

E, L., Yufang, G., Jun, L., Mei, W., Shan, H., & Yongxiang, L. (2023). Effects of whey protein addition on the quality of fried potato balls. Shipin yu jixie, 39(10), 223-227. https://doi.org/10.13652/j.spjx.1003.5788.2023.80462

Chicago-referens (17:e uppl.)

E, LIU, GUAN Yufang, LI Jun, WANG Mei, HUANG Shan, och LIU Yongxiang. "Effects of Whey Protein Addition on the Quality of Fried Potato Balls." Shipin Yu Jixie 39, no. 10 (2023): 223-227. https://doi.org/10.13652/j.spjx.1003.5788.2023.80462.

MLA-referens (9:e uppl.)

E, LIU, et al. "Effects of Whey Protein Addition on the Quality of Fried Potato Balls." Shipin Yu Jixie, vol. 39, no. 10, 2023, pp. 223-227, https://doi.org/10.13652/j.spjx.1003.5788.2023.80462.