Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS

MLA

Sijin ZHANG, et al. “Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS.” Shipin Gongye Ke-Ji, vol. 45, no. 8, Apr. 2024, pp. 47–56. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023030204.

APA

Sijin ZHANG, Yuxin XIONG, Juan YOU, Ru LIU, Yueqi AN, Tao YIN, & Huawei MA. (2024). Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS. Shipin Gongye Ke-Ji, 45(8), 47–56. https://doi.org/10.13386/j.issn1002-0306.2023030204

Chicago

Sijin ZHANG, Yuxin XIONG, Juan YOU, Ru LIU, Yueqi AN, Tao YIN, and Huawei MA. 2024. “Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS.” Shipin Gongye Ke-Ji 45 (8): 47–56. doi:10.13386/j.issn1002-0306.2023030204.