Changes of Quality Characteristics of Boiled Mutton During Low Temperature Storage

MLA

Yangyang DONG, et al. “Changes of Quality Characteristics of Boiled Mutton During Low Temperature Storage.” Shipin Gongye Ke-Ji, vol. 43, no. 6, Mar. 2022, pp. 335–41. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2021070378.

APA

Yangyang DONG, ALIM Aygul, Tingting ZHANG, & Zuoshan FENG. (2022). Changes of Quality Characteristics of Boiled Mutton During Low Temperature Storage. Shipin Gongye Ke-Ji, 43(6), 335–341. https://doi.org/10.13386/j.issn1002-0306.2021070378

Chicago

Yangyang DONG, ALIM Aygul, Tingting ZHANG, and Zuoshan FENG. 2022. “Changes of Quality Characteristics of Boiled Mutton During Low Temperature Storage.” Shipin Gongye Ke-Ji 43 (6): 335–41. doi:10.13386/j.issn1002-0306.2021070378.