Cite
Interval Prediction of the Safety Risk of Soy Sauce and Pot-Roast Meat Products Based on WPD-ARIMA-GARCH Model
MLA
YIN Jia, HUANG Qian, CHEN Xiang, CHEN Chen, CHEN Li, ZHANG Tao, XU Cheng, HUANG Yaping, GUO Pengcheng, WEN Hong. “Interval Prediction of the Safety Risk of Soy Sauce and Pot-Roast Meat Products Based on WPD-ARIMA-GARCH Model.” Shipin Kexue, vol. 45, no. 3, Feb. 2024, pp. 176–84. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20230214-137.
APA
YIN Jia, H. Q. C. X. C. C. C. L. Z. T. X. C. H. Y. G. P. W. H. (2024). Interval Prediction of the Safety Risk of Soy Sauce and Pot-Roast Meat Products Based on WPD-ARIMA-GARCH Model. Shipin Kexue, 45(3), 176–184. https://doi.org/10.7506/spkx1002-6630-20230214-137
Chicago
YIN Jia, HUANG Qian, CHEN Xiang, CHEN Chen, CHEN Li, ZHANG Tao, XU Cheng, HUANG Yaping, GUO Pengcheng, WEN Hong. 2024. “Interval Prediction of the Safety Risk of Soy Sauce and Pot-Roast Meat Products Based on WPD-ARIMA-GARCH Model.” Shipin Kexue 45 (3): 176–84. doi:10.7506/spkx1002-6630-20230214-137.