Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice

MLA

Jing LI, et al. “Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice.” Shipin Gongye Ke-Ji, vol. 45, no. 21, Nov. 2024, pp. 182–89. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2022090158.

APA

Jing LI, Mengyuan ZHANG, Fangjun PENG, & Hongying DU. (2024). Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice. Shipin Gongye Ke-Ji, 45(21), 182–189. https://doi.org/10.13386/j.issn1002-0306.2022090158

Chicago

Jing LI, Mengyuan ZHANG, Fangjun PENG, and Hongying DU. 2024. “Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice.” Shipin Gongye Ke-Ji 45 (21): 182–89. doi:10.13386/j.issn1002-0306.2022090158.