BI Yongzhao, S. Q. (2023). Differences in Volatile Flavor Compounds in Hand-Grab Mutton Frozen at Different Freezing Rates. China Food Publishing Company.
Chicago Style (17th ed.) CitationBI Yongzhao, SHAN Qimei. Differences in Volatile Flavor Compounds in Hand-Grab Mutton Frozen at Different Freezing Rates. China Food Publishing Company, 2023.
MLA (9th ed.) CitationBI Yongzhao, SHAN Qimei. Differences in Volatile Flavor Compounds in Hand-Grab Mutton Frozen at Different Freezing Rates. China Food Publishing Company, 2023.
Warning: These citations may not always be 100% accurate.