Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating.

MLA

Yang, Xiaoqi, et al. “Quality Changes of Duck Meat during Thermal Sterilization Processing Caused by Microwave, Stepwise Retort, and General Retort Heating.” Frontiers in Nutrition, vol. 9, Oct. 2022, p. 1016942. EBSCOhost, https://doi.org/10.3389/fnut.2022.1016942.

APA

Yang, X., Li, Y., Wang, P., Luan, D., Sun, J., Huang, M., Wang, B., & Zheng, Y. (2022). Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating. Frontiers in Nutrition, 9, 1016942. https://doi.org/10.3389/fnut.2022.1016942

Chicago

Yang, Xiaoqi, Yan Li, Peng Wang, Donglei Luan, Jingxin Sun, Ming Huang, Baowei Wang, and Yuandong Zheng. 2022. “Quality Changes of Duck Meat during Thermal Sterilization Processing Caused by Microwave, Stepwise Retort, and General Retort Heating.” Frontiers in Nutrition 9 (October): 1016942. doi:10.3389/fnut.2022.1016942.