WU, S., YANG, Z., NIU, Y., HE, J., YIN, L., & CHEN, J. (2024). Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages. Shipin gongye ke-ji, 45(5), 126-133. https://doi.org/10.13386/j.issn1002-0306.2023040273
Chicago-referens (17:e uppl.)WU, Shuanghui, Ziyao YANG, Yin NIU, Jikun HE, Liguo YIN, och Juan CHEN. "Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages." Shipin Gongye Ke-ji 45, no. 5 (2024): 126-133. https://doi.org/10.13386/j.issn1002-0306.2023040273.
MLA-referens (9:e uppl.)WU, Shuanghui, et al. "Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages." Shipin Gongye Ke-ji, vol. 45, no. 5, 2024, pp. 126-133, https://doi.org/10.13386/j.issn1002-0306.2023040273.
