Response Surface Method Optimizes the Preparation Process of Frozen Chicken Blood Tofu

MLA

Zhe WANG, et al. “Response Surface Method Optimizes the Preparation Process of Frozen Chicken Blood Tofu.” Shipin Gongye Ke-Ji, vol. 45, no. 8, Apr. 2024, pp. 247–53. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023060132.

APA

Zhe WANG, Lingjuan WANG, Jing YANG, Jingjing MA, Biao YANG, Xiaojuan QIN, Daoying WANG, Ye ZOU, & Weimin XU. (2024). Response Surface Method Optimizes the Preparation Process of Frozen Chicken Blood Tofu. Shipin Gongye Ke-Ji, 45(8), 247–253. https://doi.org/10.13386/j.issn1002-0306.2023060132

Chicago

Zhe WANG, Lingjuan WANG, Jing YANG, Jingjing MA, Biao YANG, Xiaojuan QIN, Daoying WANG, Ye ZOU, and Weimin XU. 2024. “Response Surface Method Optimizes the Preparation Process of Frozen Chicken Blood Tofu.” Shipin Gongye Ke-Ji 45 (8): 247–53. doi:10.13386/j.issn1002-0306.2023060132.